2024 Bream Creek Reserve Chardonnay, Tasmania

Bream Creek's barrel selection chardonnay presents pale straw in the glass with bright aromas of white peach, nectarine and grapefruit. Complex creamy and nutty facets with hints of meadow flowers, ozone, struck flint, vanillin oak and spiced oatmeal. It's graceful and nicely composed, with a light grapefruit pith texture and a fine-boned acidity propelling the wine to a savoury, honed finish.

94 points Dave Brookes for Halliday Wine Companion

Light-mid yellow colour; shaved almond and smoky reductive aromas, the palate focused, taut and intense, with delicacy and balance, dry and refreshing, the lemony fruit lingering long in tandem with subtle nutty, toasty characters. Very attractive chardonnay. 02 Jul 2025 Drink 2025–2035

93 points Huon Hooke therealreview.com

The Bream Creek Reserve Chardonnay from Tasmania is a striking example of how the island’s pristine maritime climate and long, cool ripening season can shape Chardonnay into something both powerful and precise. Made from fruit sourced on the south-eastern coast near Marion Bay, this Reserve release showcases the best barrels from an already standout vintage.

Winemaker Fred Peacock has long been one of Tasmania’s quiet achievers. With over 30 vintages under his belt, he brings a no-nonsense, viticulturist-first mentality to the winery, letting site expression and subtle winemaking shine through. The fruit for the Reserve Chardonnay is handpicked and whole-bunch pressed, fermented and matured in French oak barriques, with a deft balance between new and seasoned wood. There’s a measured use of lees stirring too, building texture without losing that hallmark Tasmanian clarity.

In the glass, it opens with white peach, lemon curd and grilled cashew, underpinned by flinty minerality and a whisper of sea spray. It’s layered and elegant, yet has the kind of acid drive that keeps things mouthwatering and refined. Time in the cellar will only polish its graceful frame further.

Expect this wine to pair beautifully with miso-glazed toothfish, seared scallops in brown butter, or a roast chicken stuffed with tarragon and preserved lemon. Cellar comfortably for 8 to 10 years.