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Jo’s Chardonnay comes from a new site in Willyabrup in the heart of Margaret River, where ironstone gravel mingles with sandy-loam.
Jo hand-harvested the whole bunches and pressed them straight into amphorae, barrel and two and three-year-old puncheons. The wine sat on lees, though only the barrels got a stirring to bring some softness to the wine. This year, the wine has a little more weight and flesh than previous years. Bottled in December ’24, it’s a wine worth introducing to your dinner table.