95 points - "The nose beckons with aromas of spiced white nectarine, alpine spice, baked fennel and nori. The tense palate is nervy and reticent in its youth, but you can feel the wine is going to be ready to change to a higher gear in a few months. Saline notes on the finish temper the spices and crunchy white nectarine. It’s an exciting wine that needs time." - Gabrielle Poy (The Real Review)

95 points - "Offers Yarra Valley elegance with an impressive complexity of fruit married to some stylish toasty oak. Immediately engaging, and there’s a strong temptation to open a bottle sooner rather than later. Nectarine, peach, grapefruit, lemon butter, nougat, shortbread, buttered toast, spice, some hazelnut, too, are beautifully worked together. This is svelte, sophisticated, with warm texture and fresh acidity. Yes, the structure allows for more ageing. Can you wait?" – Jeni Port (Halliday Wine Companion)

95 points - "White peach, almond cream, light spiced oak, vanilla and white flower perfume, barely a whisper of struck match. White stone fruit, grapefruit, nougat, of note is the feel of the wine, firm and chalky, almost chewy in texture, white strawberries, with a bright and grainy finish of excellent length. Stylish. Classic cool Yarra from a warmer vintage." - Gary Walsh (The Wine Front)

A poised and elegant Yarra Valley Chardonnay, opening with spiced white nectarine, peach and grapefruit layered over nougat, hazelnut and finely judged toasty oak. Svelte yet tightly coiled, the palate balances silky texture with fresh, nervy acidity. Citrus and white stone fruit carry through to a saline, spice-tinged finish — engaging now, with the structure to reward time in bottle.

A section of Willow Lake Vineyard’s Parkinson’s Road block was planted in 1979 in brown gradational soils over clay at an elevation of 270 metres above sea level. Unlike the majority of the Willow Lake Vineyard, the Parkinsons Road block has a southerly aspect, with a consistent gradient across the entire block.

Grapes were hand picked and pressed to 500 litre French oak puncheons (35% first use) without clarification or racking for non-temperature controlled fermentation. Upon completion of fermentation, the wine was immediately sulfured to preserve freshness and acidity and rested on its lees for 12 months. The wine was transferred to tank for a further three months prior to bottling.

2024 Harvest Date: 22nd March
Bottled: 6th June 2025