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Flametree Wines

SRS Wallcliffe Chardonnay 2013

SRS Wallcliffe Chardonnay 2013

The fruit for the Flametree SRS Chardonnay was sourced from Steven’s Road in the Wallcliffe sub region of Margaret River, long regarded as the golden triangle for the greatest Margaret River Chardonnay’s. As with many of the best Margaret River Chardonnays the clone of choice is Gin Gin, this fruit comes from old, low yielding vines at around 4 tonnes per hectare. The vineyard is situated on a nice piece of North West facing gravelly loam.

After overnight cold storage the fruit was whole bunch pressed and sent straight to French oak barrels. Juice lees from machine harvested fruit was then added to get turbidity’s up around 400-800 NTU, the wine was then left to undergo wild ferment. The secret to successful wild ferment is high turbidity juices and low alcohols. MLF was blocked; I believe Margaret River Chardonnay has enough texture; MLF often thickens the wines and interferes with the fruit purity. The SRS Chardonnay was barrel fermented in French oak, 40% new, the remainder being two and three year seasoned wood. The wines were left on lees, however the lees were not stirred, again in warm years the wines have enough texture and flavour. 

Shows fruit flavours synonymous with the great Margaret River Chardonnays. Plenty of dried pear, citrus and stone fruit flavours are combined with savoury notes from the wild solids ferment. These fruit flavours are supported by subtle French oak. The SRS Chardonnay has some complex sulphides in the struck match or popcorn spectrum. These sulphides give the wine a lovely savoury or saline character that complements modern food flavours particularly well. After 10 months in the finest French oak the wine was fined, filtered and bottled.


  • 96 Points - James Halliday, Wine Companion 2015
  • 96 Points - Ray Jordan, Drinks Trade Magazine 2015
  • 94 Points - Gary Walsh, The Wine Front 2014

100% Chardonnay 
Wallcliffe Sub Region - Margaret River 

This Chardonnay will improve over and up to 8 years.


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Complements modern food flavours particularly well.
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