2025 Holm Oak Chardonnay, Tamar Valley

This is a light, crisp, and quite linear Chardonnay that comes from three separate clones of two blocks. It received 30% new French oak and the remainder in one- to four-year-old oak and underwent all-natural fermentation, with half the wine going through malolactic fermentation. Further oak maturation with some lees stirring has built the texture and complex mouthfeel. It’s lovely floral notes with a spicy vanilla pod and nectarine-like character. It has a beautiful, clean, and crisp palate that finishes with a lovely spicy lift. Drink 2026–2032.

95 points Ray Jordan for Wine Pilot, February 2026

Three clones of Chardonnay were used here, with the fruit coming from two discrete blocks. A natural fermentation in barrel, 30% of that being new French oak, was followed by 50% of the wine undergoing malolactic fermentation. Maturation was for a further eight months with occasional stirring of the lees. A straw hue, the nose reveals notes of nectarines, citrus, spices, hints of oatmeal and lemon curd. There is good intensity throughout with impressive focus and balance. A sleek texture runs right through to the lingering and rather persistent finish. A most attractive style for enjoying over the next six to eight years. Drink 2026–2034.

93 points Ken Gargett for Wine Pilot, February 2026

Holm Oak is a family operation in Tamar Valley in northern Tasmania, run by winemaker Bec Duffy and her viticulturist husband Tim. Vines were first planted on the Holm Oak property in 1983, and the Duffys have been making wine here since 2006. They have a  a strong reputation for elegant well-priced cool-climate wines.

The Chardonnay draws on three clones from two separate blocks on the estate. Harvested at low Baumé to lock in the natural acidity that defines Tasmanian Chardonnay, the fruit is pressed to stainless steel before wild fermentation in barrel, with  30% new French oak and the remainder in one to four year old barrels. Fifty percent malolactic fermentation adds texture and weight without going full butter. Nine months on lees before bottling. The approach is considered and shows Bec's instinct for balance.

Pale straw with green highlights, the nose shows citrus fruit, apricot kernel and white peach with spicy integrated oak and a floral lift that is typical of Holm Oak Chardonnays. The palate is textural and refined with cashew and stone fruit, sea breeze acidity and a fine mineral finish.

This is an elegant rather than powerful Chardonnay that speaks clearly of its origins, and a great partner with lighter vegetarian and seafood dishes in its youth. A few years in bottle will add roundness to it that will make it sit comfortably with refined Cantonese cooking.