Great Southern Chardonnay 2023

Tasting Notes:

The Mount Trio Chardonnay Great Southern Series 2023 greets you with a clear, light lemony gold hue that hints at its elegance. On the nose, it is vibrant and perfumed, showcasing typical Chardonnay aromas of ripe stone fruits, with peach and melon taking centre stage. The subtle influence of oak adds complexity, with hints of spice that give the wine an added layer of depth.

On the palate, the wine delivers a medium-bodied mouthfeel with a lovely balance of fresh melon and white peach flavours. The light, refreshing acidity lifts the palate, enhancing the length and persistence of the finish. The wine’s delicate oak influence provides structure and complexity without overpowering the fresh fruit character. With just 15% of the wine undergoing malolactic fermentation, it reveals subtle butterscotch notes that enrich the overall flavour profile.

This Chardonnay is elegant and well-weighted, making it enjoyable now, though it will continue to evolve in bottle over the next few years.

Food Pairing Suggestions:

• Seafood: Excellent with creamy seafood dishes like lobster bisque or prawn pasta.
• Grilled Chicken: Pairs beautifully with grilled chicken, particularly with a lemony herb sauce or roasted vegetables.
• Cheese: Complements soft cheeses like Brie or Camembert, as well as semi-hard cheeses like Gruyère.
• Pasta: Ideal with creamy pasta dishes or risottos that feature fresh herbs or citrus elements.

Best Serving Temp:

Serve the Mount Trio Chardonnay Great Southern Series 2023 lightly chilled at 10°C to 12°C to enhance its vibrant fruit flavours and elegant balance.

• If storing at room temperature (22°C): Chill the bottle for about 45 minutes before serving.
• If storing in the fridge (5°C): Remove the bottle 10 minutes before serving to allow it to warm slightly to the perfect drinking temperature.

Additional Information:

• Grape Variety: 100% Chardonnay
• Region: Great Southern, Western Australia
• Alcohol: 13% by Vol | 7.8 Standard Drinks
• Closure: Screwcap
• Vintage: 2023
• Volume: 750ml
• RRP: $25

Technical Terms Explained:

• Malolactic Fermentation (MLF): A process where malic acid (which gives wines a tart, green apple flavour) is converted into softer lactic acid, often contributing buttery or creamy flavours to wines.
• Barrel Fermentation: The process of fermenting wine in oak barrels instead of stainless steel tanks. This imparts subtle oak flavours, such as spice and vanilla, and adds complexity to the wine.
• Acidity: The crisp, tart quality in wine that provides freshness and balance, preventing the wine from tasting flat or overly sweet.
• Oak Influence: The flavour and texture imparted by the use of oak barrels during fermentation or maturation. It can contribute spicy, vanilla, or toasty flavours and adds structure to the wine.

Learn More About Mount Trio Vineyard

Mount Trio Vineyard is located in Western Australia’s Porongurup and Stirling range region. Mount Trio Winery is known for their Pinot Noir and remains one of the Great Southern Wine Regions best produces.

The Mount Trio vineyard was established in 1989 by winemaker Gavin Berry and his wife Gill Graham and is situated in the elevated Porongurups sub-region of the Great Southern in Western Australia. Gavin’s long-held love for the land and agriculture, developed as a child growing up on a northern NSW wheat farm, was the driving force behind the venture and today, Mount Trio represents a very personal expression of the Berry family’s life.

Named after one of the peaks in the stunning Stirling Ranges, the vineyard is a winemaker’s dream site, one of only a handful that borders the tiny Porongurup National Park. With an absolute northerly aspect, cooling breezes and gravelly loam soils, the gentle slopes also allow for good air movement and drainage. With typically warm dry summers and cool wet winters, these conditions have proven ideal for viticulture and this sub region is especially highly regarded for its suitability for Riesling & Pinot Noir.

Gavin and Gill run the vineyard on a regime of ‘low intervention’. The soils are low in fertility so there is not excessive vigour. The vines have a natural balance so the vineyard is not prone to disease risk and there is very little requirement for shoot thinning or reducing crop levels. The vines are low yielding (generally less than 3T/acre) with the fruit having great colour and flavour.

Today, Mount Trio Wines has ~8 hectares/20 acres of vines, managed by Gavin & Gill along with some contract labour. The vineyard is now entirely planted to Pinot Noir, Riesling and Chardonnay; these varieties having proven to be the best suited to this site. The grapes for the other wines in the range are generally all from Mt Barker & Frankland River (the vineyards in these slightly warmer areas being more suitable for Cabernet & Malbec for example).

Gavin has been making wine in the Great Southern region for over 30 years; first as chief winemaker at Plantagenet Wines (1988 – 2004) and then at West Cape Howe Wines (2004 – current). With his wealth of knowledge and considerable experience, he has made a major contribution to the Great Southern’s reputation for the production of premium quality wines.

The first Mount Trio wines were released in 1995 and the range includes Riesling, Sauvignon Blanc, Chardonnay, Sangiovese Rose, Pinot Noir, Cabernet Malbec and Shiraz.

We can order in anything from their range. Contact us at info@partnersinwine.com.au

Diverse Styles of Chardonnay

One of the defining features of Chardonnay in Margaret River is the range of styles that emerge from the region, each reflecting the winemaker’s philosophy and the specific vineyard conditions.

1. Fruit-Forward and Crisp

Some Margaret River Chardonnays emphasise fresh fruit characteristics, displaying vibrant notes of lemon, lime, peach, and nectarine. These wines often undergo cool fermentation in stainless steel to preserve their bright acidity and fruit purity. Some wineries may use older oak barrels to add some complexity, but the oak itself blends in with the wine and they present a clean, crisp profile that makes them highly refreshing and perfect for casual drinking. These styles are particularly popular for their approachability and are excellent companions to seafood, salads, and light pasta dishes.

2. Malolactic Fermentation (MLF)

Many Margaret River winemakers employ malolactic fermentation to add complexity to their Chardonnays. This secondary fermentation process converts sharper malic acid into softer lactic acid, creating a creamier mouthfeel and a rounder texture. As a result, wines that undergo MLF often display buttery notes and a luscious richness alongside their fruit flavours. These Chardonnays can exhibit aromas of vanilla and toasty oak, making them delightful choices for pairing with richer dishes like roasted chicken or creamy pasta.

3. Oak-Aged Elegance

The use of oak barrels is a hallmark of many Margaret River Chardonnays, adding layers of complexity and depth to the wines. Winemakers often choose French oak to impart subtle spice and toasty notes without overpowering the fruit. The degree of oak influence can vary, with some producers opting for full barrel fermentation and extended lees contact to enhance creaminess and mouthfeel. These wines often feature a harmonious integration of oak and fruit, showcasing flavours of ripe pear, citrus, and hints of almond or hazelnut. A well-structured, oak-aged Chardonnay can age gracefully, developing greater complexity over time.

4. Chablis-Inspired Styles

In addition to the more opulent Chardonnays, some winemakers in Margaret River are inspired by the styles of Chablis, France. These Chardonnays focus on minerality, crispness, and a steely elegance, often showcasing flinty and citrus-driven profiles. Minimal to no oak is used which allows the purity of the fruit and the terroir to shine, resulting in wines that are vibrant and refreshing. These styles are particularly appealing to those who appreciate a more restrained approach to Chardonnay, emphasising the varietal’s natural acidity and terroir.

Porongurup Wine Region

The Porongurup wine region, located in Western Australia, is known for its stunning landscapes and unique terroir, which contribute to the production of exceptional wines. The region’s cool climate, influenced by its elevation and proximity to the Stirling Ranges, allows for a longer growing season. This extended ripening period is ideal for developing the complex flavours and acidity that characterise high-quality wines. The cool nights help retain freshness, while warm days promote optimal grape maturation, making Porongurup an ideal environment for both white and red varietals.

In terms of wine styles, Porongurup wines excel in producing elegant and aromatic white wines, particularly Riesling and Chardonnay. The region’s Rieslings are renowned for their crisp acidity, floral aromas, and notes of citrus and stone fruit, often reflecting a mineral edge due to the diverse soils, including granite and sandy loams. Chardonnay from Porongurup typically showcases vibrant fruit profiles and a balanced acidity, often with subtle oak influences from barrel aging. Additionally, the region has begun to gain recognition for its red wines, particularly Shiraz and Cabernet Sauvignon, which are known for their depth, structure, and rich fruit flavours.

The terroir of Porongurup plays a significant role in shaping the characteristics of its wines. The diverse soils, combined with the region’s unique microclimates, create ideal conditions for grape growing. The cool, moist environment supports healthy vine growth, while the elevation ensures good drainage and aeration, reducing disease pressure. As a result, the wines from Porongurup are celebrated for their purity, finesse, and ability to express the distinct characteristics of the land. This combination of climate, soil, and careful viticulture makes Porongurup a standout region within Western Australia’s wine landscape.