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Margaret River Chardonnay, Capel Vale

Capel Vale
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Technical Analysis
Alcohol
12.5
Residual sugar
0.9
pH
3.22
Acidity
7.0
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Capel Vale's Regional Series wines are elegant and graceful; high quality wines that reflect varietal and regional characteristics.
Tasting note

An elegant and expressive wine demonstrating Margaret River’s claim as a world class Chardonnay region. With flavours of orange blossom, freshly shaved fennel and toasted hazelnut with a briny, saline finish

Origin
Australia
Variety
Chardonnay
Malolactic Fermentation
No
Bottle Size
75cl
Vegetarian
No
Fining Agent
Milk & fish
Closure
Screw top
Region
Margaret River
Vegan
No

Vintage conditions

The 2021 vintage in Margaret River was a cool, wet & challenging one. A battle from start to finish but ultimately rewarding.

Vinification details

Chardonnay fruit was pressed to French oak barriques. The barrels went through wild fermentation and had lees stirring on a regular basis. Barrel selection was made for the final blend.

Technical Analysis
Alcohol
13.0
Residual sugar
0.8
pH
3.40
Acidity
6.1
Download Specification Sheet Download Full Size Images
Capel Vale's Regional Series wines are elegant and graceful; high quality wines that reflect varietal and regional characteristics.
Tasting note

An elegant and expressive wine demonstrating Margaret River’s claim as a world class Chardonnay region. The 2020 was a superb vintage displaying fantastic fruit weight and flavour intensity. There are flavours of stone fruit finishing with hints of hazelnut and light cream characters.

Origin
Australia
Variety
Chardonnay
Malolactic Fermentation
Partial
Bottle Size
75cl
Vegetarian
No
Winemaker
Dan Hetherington
Fining Agent
Milk & Isinglass
Closure
Screw top
Region
Margaret River
Vegan
No

Vintage conditions

2020 was a tremendous vintage at Capel Vale, resulting in lower yields with exceptional quality fruit and high flavour concentration.

Vinification details

This delicious Chardonnay is 100% wild fermented and spent seven months in French barriques. Lees stirring was achieved throughout enhancing flavour complexity. Barrel selection was made for the final blend with some barrels having gone through malolactic fermentation.

 

 

 

AWARDS

Jancis Robinson: 17 pts