L.A.S. Vino, Wildberry Springs, Margaret River Chardonnay 2017

  • L.A.S. Vino, Wildberry Springs, Margaret River Chardonnay 2017
  • L.A.S. Vino, Wildberry Springs, Margaret River Chardonnay 2017

L.A.S. Vino, Wildberry Springs, Margaret River Chardonnay 2017


AVAILABILITY: 5 in stock

This L.A.S. Vino Wildberry Springs, Margaret River 2017 is straw-coloured with elegant and delicate aromas of butterscotch, vanilla, apple and stone fruit, plus a touch of flint. Enjoy the light and delicate flavours of citrus and apple, a mild creaminess and a long, smooth finish. Perfectly complemented by gammon joint, chicken in creamy sauces, cheese and charcuterie boards, and haddock mornay.

Grape Chardonnay
Style Dry, White, Intense, Full Bodied, Stone Fruit, Cream
Country Australia
Region Margaret River
Volume 75cl
ABV 14%
Dietary Vegetarian, Vegan

Critic Review

Decanter Magazine: 91pts
Drinking Window: now to 2025

"Intense aromatics. Seductive mid-palate with rich Chardonnay fruit intensity and an underlying nutty, lees character. A long way before it hits its peak, but the potential is undoubtedly there."
Sarah Ahmed, Roger Jones, Anthony Rose

About the Producer

Using luck, art, and science (L.A.S.) it is a stated aim to make absolutely delicious, delectable, desirable drops and to discover new flavours in the world of wine. Based in Margaret River, Western Australia, the mantra is minimal intervention with maximum flavour and where possible they work with growers using sustainable, organic and biodynamic vineyard methods.

Vineyard and Winery

2017 was a late vintage and the coolest since 2006. Top wines will be complex and structured; others will be linear and high acid. Sitting in the heart of Willyabrup, growing on rich gravelly loam soils, this 30 year old vineyard is immaculate, with no vines out of place, its almost perfect. It took a few years of begging to be able to pick fruit from this vineyard. Planted by John Durack, who’s family were the first to bring cattle over the top end into the Kimberly. The majority of this wine is made from gin-gin with a small percentage of clone three and five for complexity.

The fruit was hand picked, chilled overnight and gently pressed as whole bunches with only the free run juice fermented. The wine was racked off sediment to ferment in quartz amphora of different size and shape. These difference in shape and size provide complexity in fermentation kinetics and resulting flavour. The wine matured in vessels for 10 months where it went through a partial malolactic fermentation with regular lees stirring prior to blending. The wine was not fined but went through a light filtration prior to bottling.