Looking for an alternative to age-worthy White Burgundy? Margaret River’s elegance will give you a run for your money.
Margaret River Chardonnay finds a unique balance between being ripe but not overtly fruity and yet having a mineral and structured style without being austere. These wines walk a tightrope, and they do it so well, making them some of the finest Chardonnays in the world.
The Gingin clone, which produces grape bunches with fully ripe berries and smaller ones with lots of acidity, gives Chardonnay from Margaret River its power, structure, and body. But the ocean, with its cooling afternoon breezes, ensures that elegance and freshness are the bylines for Chardonnay from here.
The result? Age-worthy, Burgundian-styled Chardonnay, capable of fooling many a wine expert in a wine tasting. If you’re looking for a classy, elegant yet structured Chardonnay, you’ll find it in Margaret River.
Margaret River Chardonnay Tasting Notes
Expect power and elegance from Margaret River Chardonnay. Peach, grapefruit, salty mineral notes, oyster shell, and lemon peel. Many wines have subtle and integrated oak aromas of nutmeg and cinnamon.
On the palate, these Chardonnays pack a punch of ripe fruit flavor, but not too ripe, followed up by refreshingly high, zesty yet creamy acidity, and a medium to full elegant and refined body. These wines are lean but not austere, ripe, but not over the top. Perfectly balanced.
And as with any fine Chardonnay, these wines develop hazelnut and honey aromas as they age, which many of them can.
Pairing Food with Chardonnay
These wines have a saline mineral backbone with high acidity levels, which means they pair best with food rather than just having a glass on its own. Seafood, particularly crawfish, moules frites, and smoked salmon, would be excellent pairings as the oiliness and saltiness in these dishes would smooth out the acid in the wine.
However, these Chardonnays have enough power and flavor to work with meat such as roast pork. For a vegetarian option, try them with poached asparagus served with a fried egg and some parmesan.