2016 Freycinet Chardonnay, Bicheno, Tasmania

Barrel fermentation in French oak with some lees stirring is a conventional approach to chardonnay, and it's a case of not broken, don't fix. The fruit weight and depth is good, with creamy/nutty nuances behind the veil of white peach and pear. Its best days are still before it.

94 points James Halliday

The extra complexity and textures built into Freycinet Chardonnay makes it an ideal partner with a wide range of light to medium flavoured fine food. This wine is ideal with tasty flavours of succulent roast pork or chicken wine rosemary and garlic, Italian veal dishes and stronger-flavoured seafood dishes such as crayfish mornay. It is superb with freshly-shucked oysters.