Evans & Tate Redbrook Reserve Chardonnay 2021

Awards and Accolades

96 Points and Special Value Jane Faulkner, Halliday Wine Companion 2025

Recognised as a beautifully integrated Chardonnay that moves between generous citrus, spice and stone fruit, creamy lees, fine flinty characters and a firm line of acidity.

Trophy: Best Chardonnay Dry White
2023 Royal Hobart Wine Show

Awarded the Cliff Heard Perpetual Trophy for the leading Chardonnay dry white of the show.

Trophy: Best Western Australian Chardonnay
2023 Melbourne Royal Wine Awards

Selected as the leading Western Australian Chardonnay entered in one of Australia’s most established capital-city wine shows.

Gold Medal, 96 Points 2023 Melbourne Royal Wine Awards

Awarded an impressive 96 points in the Chardonnay class before receiving the trophy for Best Western Australian Chardonnay.

Top Gold, 95 Points 2024 National Wine Show of Australia

Awarded Top Gold and finishing runner-up for the Chardonnay Trophy in a competition restricted to highly awarded wines from qualifying Australian shows.

Gold Medal, 96 Points 2024 Sydney Royal Wine Show

One of the leading wines in its class at the Sydney Royal, receiving a gold medal and 96 points.

Gold Medal, 95 Points 2024 James Halliday Australian Chardonnay & Cabernet Challenge

Awarded 95 points in a national competition attracting Chardonnay from dozens of Australian wine regions.

Gold Medal, 95 Points 2024 Margaret River Wine Show

Recognised as the leading wine in the class for Chardonnay from the 2021 vintage and older.

Tasting Notes

• Appearance: Light straw with a vibrant green rim, showing remarkable freshness for a 2021 Chardonnay.
• Aromatics: White peach, nectarine, citrus and melon are layered with struck flint, roasted hazelnut, malt, fresh toast and subtle French oak.
• Palate: Seamless and finely layered, with citrus, orchard fruit and stone fruit flowing through a creamy but controlled palate.
• Texture: Lees maturation adds a gentle creaminess and savoury depth without making the wine feel heavy.
• Structure: Bright natural acidity and a chalky mineral thread provide precision, tension and excellent cellaring potential.
• Finish: Long, fresh and persistent, with lingering citrus, flint, toasted nuts and restrained oak spice.

Wine Details

• Vintage: 2021
• Variety: Chardonnay
• Region: Margaret River, Western Australia
• Subregion: Wilyabrup
• Vineyard: Redbrook Vineyard
• Harvesting: Handpicked into 10kg tubs
• Pressing: Cold whole-bunch airbag pressing
• Fermentation: Wild barrel fermentation on solids
• Oak: 100% French oak puncheons
• New oak: 18%
• Barrel maturation: 10 months
• Additional lees maturation: 8 months in tank
• Malolactic fermentation: None
• Bottle maturation before release: Approximately one year
• Alcohol: 13.5%
• pH: 3.02
• Acidity: 8.48 g/L
• Closure: Screwcap
• Serving temperature: Approximately 10 to 12°C
• Cellaring: At least 10 years from vintage

The Mild 2021 Margaret River Vintage

The 2021 season was moderate and mild, with January rainfall refreshing the vines and renewing their canopies before the final stages of ripening.

The absence of extreme heat allowed the Chardonnay to retain delicate aromatics and naturally high acidity while gradually developing flavour.

This combination helped produce a wine with considerable intensity but also an elegant, finely defined structure. Its bright acidity remains one of the reasons the wine continues to look so youthful several years after vintage.

Winemaking

The Chardonnay was handpicked into small 10kg tubs and cooled for approximately 12 hours, bringing the fruit down to between 8 and 10°C.

The cold whole bunches were placed directly into an airbag press. Gentle pressure extracted the juice while limiting harsh phenolics and preserving the fruit’s more delicate flavours.

The juice was transferred to 500-litre French oak puncheons, of which 18% were new and the remainder one year old. Fermentation began naturally with indigenous yeast, adding savoury complexity and helping the wine express its vineyard rather than relying on a cultured yeast profile.

All barrels were fermented on grape solids. These solids contributed additional flavour and texture, while periodic bâtonnage kept the wine in contact with its yeast lees.

The wine did not undergo malolactic fermentation. Avoiding this secondary fermentation preserved its natural acidity and prevented the palate from becoming excessively soft or buttery.

After 10 months in barrel, the Chardonnay spent a further eight months on yeast lees in tank. It then received approximately one year of bottle maturation before release.

The result is a layered Chardonnay that has creaminess and complexity, but still feels energetic, precise and distinctly Margaret River.

Serving and Cellaring

Serve Evans & Tate Redbrook Reserve Chardonnay at approximately 10 to 12°C in a generously sized white wine glass.

Avoid serving it excessively cold, as very low temperatures can hide its stone fruit, flinty complexity and creamy texture. If taken directly from a cold refrigerator, allow the bottle to stand for approximately 10 minutes before pouring.

The wine is drinking beautifully now and has already developed additional savoury and toasted complexity. Allowing it 15 to 20 minutes in the glass will reveal more of its fruit and texture.

The winery recommends cellaring for at least 10 years from vintage. Under suitable conditions, it should continue developing through approximately 2031 and potentially beyond.

With further bottle age, expect the fresh citrus and stone fruit to gradually move towards grilled nuts, brioche, honey, toast and more pronounced savoury complexity.

Food Pairing Suggestions

• King George whiting: Try the winery’s suggested pairing of fried lemon and almond-coated whiting with crab salad.
• Grilled lobster or prawns: The wine’s citrus acidity balances rich shellfish, while its creamy texture complements their natural sweetness.
• Roast chicken: A herb-roasted chicken works beautifully with its stone fruit, toast and subtle oak characters.
• Creamy seafood pasta: The acidity cuts through a cream-based sauce while the lees-derived texture creates a natural connection with the dish.
• Mushroom risotto: Earthy mushrooms complement the Chardonnay’s hazelnut, malt and savoury fermentation characters.
• Soft-rind cheese: Brie, Camembert or triple-cream cheese pairs well with its acidity, creamy texture and toasted complexity.

Frequently Asked Questions

What is the difference between Redbrook Reserve and Redbrook Estate Chardonnay?

Redbrook Reserve sits at the pinnacle of the range. It receives detailed fruit selection, wild barrel fermentation and extended maturation designed to produce a more complex and age-worthy expression of Chardonnay.

What does wild fermentation mean?

Wild fermentation uses the naturally occurring yeasts found on the grapes and in the winery rather than relying entirely on a selected commercial yeast.

It can create more complex aromas and flavours, including the flinty, malty, nutty and savoury characters found in this wine.

What is a French oak puncheon?

A puncheon is a large oak barrel, generally holding approximately 500 litres.

Because it is larger than a traditional 225-litre barrique, less of the wine is exposed to the oak surface. This helps build texture and complexity while keeping overt oak flavours under control.

What does maturation on lees contribute?

Lees are the spent yeast cells remaining after fermentation.

Keeping the wine in contact with these lees can add creaminess, savoury complexity and greater mid-palate weight. It helps explain why this Chardonnay feels textural while still retaining its fresh fruit and acidity.

Why was malolactic fermentation avoided?

Malolactic fermentation converts sharper malic acid into softer lactic acid and can introduce creamy or buttery characters.

Avoiding it helped preserve the naturally high acidity of the 2021 fruit, giving the wine its brightness, precision and long cellaring potential.

Is this a heavily oaked Chardonnay?

No. Although it was fermented and matured in French oak, only 18% of the puncheons were new.

The oak contributes toast, spice and structure, but it remains integrated with the citrus, stone fruit and savoury fermentation characters.

Can I drink it now?

Yes. The wine is already beautifully integrated and has benefited from several years of bottle development.

Serve it at around 10 to 12°C and allow it time to open in a generously sized glass.

How long can I cellar it?

The winery recommends at least 10 years from vintage, taking it through approximately 2031.

Its low pH, high natural acidity, fruit concentration and careful maturation suggest that well-stored bottles may continue developing beyond that point.