2012 Streicker "Ironstone Block" Chardonnay Margaret River Western Australia (Elsewhere $35)

SKU #1333447 96 points James Halliday

 Shows its oak, no two ways about it, but the length of flavour here is exceptional. The fruit tastes of white peach, pineapple and nashi pear; the oak of cream and smoky cedar wood. It all combines to power on through the finish in blazing style. *Special Value Selection*  (8/2016)

94 points James Suckling

 Here is a Chardonnay that delivers lots of depth and intensity. Full-bodied, layered and gorgeous. Super wine. Great vintage. Screw cap.  (3/2016)

90 points Wine Enthusiast

 On first taste, this wine shows mouth-puckering acidity. But after some time in glass it chills out and the flinty, toasty, mineral notes start to creep in. Flavors of white pepper, bruised apple and wet stone meld with a bit of textural weight to slightly balance all that acidity. Still very youthful, this wine is clearly in it for the long haul. Drink 2019–2027. (CP)  (2/2018)

90 points Wine Spectator

 Creamy and intense, with a note of crème fraîche to the peach and lemon core. Details of toast and honeysuckle linger on the long finish. Drink now through 2020. (MW)  (7/2016)

K&L Notes

Winemaker's notes: "100% Gin Gin clone Chardonnay, hand harvested from our Ironstone Vineyard and bursting with the richness and opulence that Margaret River Chardonnay is known for. Ripe nectarines and cut yellow peach with hints of honeycomb, bees wax and brioche lead to bold tones of glazed stone-fruit, French oak and vanilla-pod. This is followed by a persistent finish completed with hints of grain, citrus blossom and nutmeg. The fruit for the Ironstone Chardonnay is hand-picked from the Ironstone Vineyard in the heart of Wilyabrup. The fruit is chilled and whole-cluster pressed to retain freshness and cultivate texture and structure. The juice is settled cold and racked after 2 days, harvesting only the lightest and most delicate grape solids to further aid in textural and aromatic development. The juice is barrel fermented in 40% new, 30% 2nd fill and 30% 3rd fill French oak barriques. 66% of the barrels are sulphured pre-malolactic fermentation, in order to further preserve fresh fruit aromatics and pure acidity. The other 33% are allowed to undergo malolactic fermentation, developing both richer, bolder aromatics and textural elements. It is then aged in oak for 9 months and battonaged every two weeks to develop texture and additional palate complexity."

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Staff Image By: Shaun Green | K&L Staff Member | Review Date: 2/8/2018 | Send Email
The Streicker Ironstone Chard is still bright and refreshing and remarkably youthful. Only 33% Malo leaves a wonderful bright fresh acidity with classic white peach chardonnay fruit and a wafting thread of tropical almost mango fruit right down the middle. Medium weight, rich but not too rich and notes of vanilla from the oak. Very well made, it's a fantastic bargain.

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- It's hard to believe that up until about 30 years ago, this extremely popular varietal hid behind the veil of geographical names like Chablis and Puligny-Montrachet. Now grown all over the world and bottled by its varietal name, Chardonnay has achieved a level of branding unlike any other wine. Surprisingly, though, what you get when you buy Chardonnay can differ greatly from country to country and even within one country, depending on the climate where it's grown and how it is vinified and aged. From fresh, crisp and minerally with apple and lemon notes to rich and buttery with tropical fruit overtones, Chardonnay runs the gamut. In France's Burgundy, Chardonnay is the source of the prized wines of Chablis, Corton-Charlemagne, Mâcon, Meursault and Montrachet. It also the foundation of exceptional Champagne, where it is blended with Pinot Noir and Pinot Meunier or vinified on its own into Blanc de Blancs. It is also extremely popular in California, and is gaining popularity in Australia, New Zealand, Italy, Spain and South Africa.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world.

Western Australia

Specific Appellation:

Margaret River

Alcohol Content (%): 14