2024 Fermoy Estate Chardonnay, Margaret River

This chardonnay shows the quality of the wines being produced at Fermoy these days, with mature vines playing a major part. The wine was whole-bunch pressed and then spent time in barrel for fermentation and maturation, producing both texture and complexity, with deep stone fruit characters lifted by fine minerality and a hint of roasted cashew. It's poised and balanced on the palate, delivering a very long, focused finish with zingy, chalky acidity. Drink to 2031.

93 points Ray Jordan, Wine Review 2026

Plenty of volume and flavour, all adding up to enjoyment in the glass. Expect ripe, fleshy stone fruit and citrus with ginger powder and plenty of sweet, spicy oak. Textural, with grilled nuts and clotted cream lees all coating the palate as lively acidity cruises to the finishing line. Drink 2026 to 2036.

91 points Jane Faulkner for Halliday Wine Companion, March 2026

Fermoy Estate sits by the Wilyabrup Brook just a few kilometres from the Indian Ocean in the heart of northern Margaret River. The estate vineyards sit on the gravelly loam that, with the region’s mild maritime climate, contribute to its world-famous wines. Established in 1985, senior winemaker Jeremy Hodgson and vineyard manager Andy Keig have worked side by side since 2014.

Fruit was handpicked from two estate parcels, whole-bunch pressed straight into barrels. Wild yeast fermented, allowed to undergo partial malolactic, and lees stirred for added weight, texture and complexity. Matured in first to third use French oak barrels for nine months. The blended components rested further on lees before stabilisation, minimal fining and filtering.

Generous nose of white stonefruit, grapefruit and juicy rockmelon with white florals, and roasted cashew notes. The textural palate echoes the nose, with the overall rounded and creamy mouthfeel kept fresh by a lively acidity.

Ready to be poured at a weekend lunch with friends with a helping of live pippies wok-tossed with shaoxing, butter and white pepper or charcoal-grilled kingfish with salted kumquat-ginger glaze. A creamy seafood pasta would work well if you prefer keeping things more simple.