97 points - "The 2022 season was warm and low-yielding, particularly for Chardonnay, and many of the wines produced in the region this season can be typified by their nuttiness and a distinct chamomile tea/white flower character. Here, the 2022 Art Series Chardonnay is showing both of those characters, neatly wedged into the authoritative profile of Leeuwin Art Series Chardonnay. Today, for perhaps the first time ever in seeing these wines on release, I note that the oak is a key player in the drinking experience—as ever, seamlessly matched to the fruit and an important part of the wine's style and evident here today. There are toasted nuts, yellow fruits, exotic spices and an open fan of acidity/phenolics through the finish. This 2022 will prove to be a powerful and statuesque player in the wider footprint of Art Series Chardonnays. It's one to collect, but for drinking in the short/immediate term, decanting is recommended." - Erin Larkin (The Wine Advocate)

95 points - "Pear, grapefruit, Teddy Bear biscuits, cedar, vanilla, clove and ginger oak laying it on pretty thick, though the fruit power is there to take it. It’s juicy, honey drizzled pear, citrus, a firm chalk dust grip, with a lively grapefruit cut of acidity, some lime and lime rind richness here too, with a bold and savoury finish of excellent length. It’s wine of power and presence, and some warmth, not immediately approachable, but very good." - Gary Walsh (The Wine Front)

95 points - "Light, bright yellow in the glass, polished and limpid. The bouquet shows nougat and quite strong oak in the form of sliced almond and raw hazelnut characters, while the palate has power and concentration to burn. This has the depth of flavour, intensity and length to age well, indeed it needs more time for the oak to fully integrate. Will surely build complexity in time. If opened now, it could benefit from a splashy decant." - Huon Hooke (The Real Review)

THE YEAR

2022 provided a fantastic vintage at Leeuwin Estate. Spring of 2021 was typically wet and windy. September and October’s temperatures were milder than usual, delaying shoot growth and flowering dates. Sunny conditions in early to mid-November produced a surge in vine growth and a rapid period of vine flowering. Conditions were warm throughout January and February, with the welcome arrival of the sea breeze a daily constant.

There was a substantial showing of Marri blossom around the vineyard and on the capes, so local birds showed little interest in the ripening grapes. Harvest commenced on February 4 with Pinot Noir, followed by the harvest of all whites by March 15.

TASTING NOTES

Concentrated and intense, the nose is surrounded by a fruit core of nashi pear, finger limes, and Lisbon lemon. Delicate complex layers of nougat, brioche, chamomile, galangal, sesame praline, and macadamia can be unearthed within. Heightened notes of wattle blossom, jasmine, and lime flowers breathe energy and elevation.

The palate is detailed and ethereal. Pear greets nectarine, white peach, and lemon curd. Woven and harmonious, it unfolds to a graphite and mineral thread, with a touch of sherbet, aniseed, and cardamom. Gentle textures open through the mid-palate with vibrant natural acidity, amidst a black tea, talc, and chalk-like finish.

VINIFICATION

Hand-harvested fruit was cooled and destemmed before being held on skins and combined with components of whole-bunch pressed parcels. The juice was settled for 12-36 hours, racked, and inoculated with yeast. 100% of the juice was barrel fermented in new French oak barriques, and the lees stirred regularly. After 11 months in barrels, the various components were blended, fined, stabilized, and bottled.

LABEL ARTWORK

By Lesley Dumbrell, entitled “Akakia.”