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Sandalford Unoaked Chardonnay, Margaret River

Sandalford Unoaked Chardonnay, Margaret River

a date with mature Margaret

The 2008 vintage is not a misprint!  This unoaked Chardonnay from cool-climate Margaret River is more than nine years old.  Has it aged to the peak of perfection, or is it past its prime?
Conventional wisdom says Australian whites can't be kept that long, but good Chablis (the original unoaked Chardonnay) certainly can.  This classy and concentrated wine has matured into something very like a Premier Cru Chablis, filled with white flower scents and melony, peachy fruit.
Chardonnay may be unfashionable these days, but this one brilliantly demonstrates how well it can age, especially when not swamped with oak.  The freshness is positively uncanny: while other wines ask it for beauty tips, somewhere in an Australian attic a portrait grows hideously old.

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Available at £12.00 per bottle


I recommend chilling your pouch in the fridge for 24 hours before opening.  Not because the wine needs to be that cold, but because the fourth Thursday in May is International Chardonnay Day, and it would be a shame not to celebrate it with a glass of the right stuff.
Chardonnay actually suits being served warmer than most whites, and this one will work best between 11°C and 12°C.  Give the pouch five or six minutes out of the fridge before pouring, or twice that long if you pour it straight into a glass.
This wine should be decanted; not that it has any sediment, but it needs the air.  When I first opened the bottle each new pour had a bruised-petal, even slighly rotting-flower smell to it.  These are reductive smells, and screwcaps are particularly prone to them.  Over time they gradually changed into those wonderful white flower scents.
With the pouches we’ve done the decanting for you, but if you buy some of this you should aim to decant the bottle at least an hour before drinking.  You don’t need a fancy decanter: just slosh the wine into a jug then pour it carefully back into the bottle.
This classically-styled dry white is a fine match for traditional white fish dishes.  It has enough weight to partner chicken too, and enough acidity to cut through creamy sauces.

about this wine

Margaret River
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AppellationMargaret River
Sandalford Wines
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