Chardonnay is the pinnacle of white wines in Margaret River and
we love the finesse and natural acidity in chardonnay from the
Karridale sub-region. Higher rainfall and humidity means there is less moisture stress down here. Cooler days and nights preserve
natural acidity and grow finesse, length and complexity.

After chilling in a cold room overnight we press the whole
bunches of chardonnay direct to barrel: no clarifying, no acid added, no added yeast. The wild ferment kicks off in mostly
puncheons plus a couple of smaller barrels (30% new French oak) and takes approx. 2-3 weeks. After 10 months on fermentation lees (without sulphur dioxide) in oak the wine is assembled (with a
small sulphur addition) and was bottled in January 2023. We made
350 dozen.

The 2022 vintage started with a cool dry winter followed by a wet
spring which slowed down the growth and berry development. Summer was dry, benign and a hot spell during January led to picking in February.

The 2022 Corduroy aroma reminds me of white nectarine,
grapefruit, almond meal, white flowers and a touch of vanillin.
Exhibiting elegance and power, this Corduroy is fine boned with
pithy grapefruit, melon and brioche showing in a fleshy palate. A touch of classy vanillan and bacon oak adds complexity and
structure. Long and fine finish with citrus acid and lingering
fruit drive