Evoi Margaret River Reserve Chardonnay 2015

Traditional Price €65
Member Price €42.47
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This wine is extra-special to Nigel. The 2007 vintage of it was his first solo wine - two barrels of Chardonnay made in his garage.

He’s held onto the same vineyard ever since - it’s in Wilyabrup, the heart of Margaret River.

According to Nigel this rocky vineyard isn’t much to look at - but it produces the pristine fruit which is the secret weapon to this wine.

After picking, Nigel throws everything into barrel, where a natural fermentation slowly begins. He tells me the liquid is brown, almost mud-like at this stage. He doesn’t add any sulphur or preservatives - he’s basically un-learnt everything that’s taught in winemaking school.

But it works - during fermentation ‘there’s lots of stuff to chew on’ he says, which results in a Chardonnay loaded with character.

It stays in oak for 12 months and comes out just before bottling. ‘Easy peasy’ says Nigel.

It’s smoky, nutty and refined on the nose - and very flinty. The palate is intense and lush, with a very fine and very long finish.

Given it’s long sold-out in Australia, it's a real treat to get a small amount of this over to Ireland.

Wine type White
Grape(s) Chardonnay
Country Australia
Region of origin Margaret River
Appellation Willyabrup
Vintage 2015
Alcohol % 13.5%

100% barrel select. 1/3 new, 1/3 one year, 1/3 two year

Months in Oak 12 months
Type of Oak French barrique
Allergens (e.g. does it contain Milk, Egg, Fish, Nuts) Milk
Average age of vines 35 years
Average altitude of vines (m) Sea level
Soil type(s) Gravely loam
Closure Type Screw cap
Is this wine organic? No
Biodynamic? No
Sustainably produced? Yes
Suitable for vegans? No
Ageing potential 10 years
Ideal drinking window Now until 2025

Nigel’s a one-man-band, having started with two barrels of Chardonnay in his garage in 2007 and grown steadily since.


Read more about Nigel

Grilled crayfish (lobster) with garlic butter and bread.

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