95 points - "The 2024 Chardonnay is floral, fine and layered with green apple and citrus pith, candle wax and soft green herbs. This is tightly coiled, with a flow of pure fruit across the palate that feels unaffected by reduction, which is having a resurgence of popularity in Australian Chardonnay right now. This is all fruit and nut, structure and finesse. The acidity is pronounced, but it defines the fruit and shapes the phenolics; it is the driver of the wine and brings real race and pace to the glass. It's super. This tastes like the best version of Tasmanian Chardonnay, one that harnesses the acidity and protects the fruit. 13% alcohol, sealed under screw cap." - Erin Larkin (The Wine Advocate)

97 points - "Brlght medium-light yellow colour with a malt, nougat and almond-paste bouquet, the palate rich and deep with a superb array of flavours, lemon, grapefruit, various nuts and some subtle smoky flinty notes. The palate has high energy and great intensity, line and length, the texture seamless and the wine has gravitas. A stunning chardonnay." - Huon Hooke (The Real Review)

96 points - "There is no doubt that something special is happening with this site in Tea Tree in the Upper Coal River Valley thanks to the efforts of old mates Steve Flamsteed and Brad Rogers. It's a beautiful wine. It feels unfettered and unadorned by artefact, with pure nectarine, citrus and pithy grapefruit at its base. There are suggestions of spiced oatmeal, stone, clover blossom and some vanilla and struck flint further back in the mix. It’s the palate that grabs you though, with its swell of poised stone and citrus fruits, the slink of pithy texture with a precise, slatey composure and wickedly mineral acidity that seems to pull the wine across the palate with grace, focus and pitch-perfect velocity." - Dave Brookes (Halliday Wine Companion)

95 points - "This wine is the result of a friendship between Steve Flamsteed and Brad Rogers that has been going for, well, decades. They’ve bought a vineyard in the Coal River Valley in southern Tasmania. This is the second vintage release. This is a wine of power and length but finesse is its main calling card. It’s ultra fine boned. It tastes of lemon, thistles, white peach, almond cream, hay and honey, with a finish that tastes like bacon and cream in a pan seeded with fennel. Its texture, throughout, is like satin. I tasted this wine through the course of an afternoon and it barely budged, though sunshine did creep up over the horizon; cool, modest, sure, blue-light in with the yellow. We’re in elite territory here. Drinking this is like being invited to the birth of someone or something special. I’d call this wine an example of decades of expertise but really it’s a grape variety in a deeply southern landscape that’s been beautifully and sensitively caught." - Campbell Mattinson (The Wine Front)

95 points - "Fresh linen, blush nectarines and the finely dotted web of elderflower blooms. There is a delicate lemon skin, cider apples and white pineapple core. Fruit intensity is abundant, whipped meringue and horchata creaminess. Its 10% new oak is silken in its support, allowing for a sandy shore minerality that flows through right to the finish. Its nectarine sorbet fruit is clearly on show but is under pinned by artful chiseling with undulating acidity and subtle waves of texture. This is what chardonnay devotees covet, it brings the cool climate of Tasmania’s fruit coupled with the finest winemaking skill. It’s simply dazzling. Seek out Will Studd’s High Altitude Comte for a slice of heaven in this cheese and wine pairing. Or equally a venice inspired fish risotto would be ideal." - Shanteh Wale (Wine Pilot)

The 2024 season was wonderfully long and cool.

The fruit being able to hang out a little longer on the vines, before harvest, allowed for greater phenolic/tannin/flavour ripeness to come together in a slow delicate manor.

Intermittent rain also meant the vines remained in excellent health and vigour right through to harvest.

Our 2024 Chardonnay has a minerally structure with a real fruit purity. We wanted to explore what the site had to offer in a lovely cool year, so we kept the winemaking very simple.

The fruit was hand-picked, sorted and whole bunch pressed straight into a selection of large format seasoned French oak barrels for wild fermentation. Half the barrels went through a spontaneous malolactic fermentation. The result is a citrus, elegant wine with a lovely underlying acidity - subtle with plenty of fruit presence.

The wine was bottled on 4th February 2025 and is limited to only 200 cartons.