So this probably wasn’t a purely wine focused sensory evaluation, as the Heytesbury Chardonnay was accompanied with food.
However, the complex aroma showed aspects of a wild ferment funk, with a core of lemon curd/custard. Subtle flintiness too.
The palate showed sweet pineapple which was well balanced with the acid. Good oak handling (9 months 71% new French oak) in no way dominated the wine, but added some softness. No malolatic fermentation was encouraged, which maintained the wine as fresh and bright. Great length of flavour.
Region: Margaret River, Australia
Source: Vasse Felix Restaurant