Quite an interesting thread / gazetteer to revisit! A wave of some of these have hit our shores, so I tried the 2017 Xanadu ‘Stevens Road’ Chardonnay [Margaret River] over 3 days. It was likable, although on the higher end of the acidity scale (tastewise for me). Although trite, it felt ‘Burgundian’ to me, with Otto’s description of the 2019 noting whole bunch pressing, natural yeast, and (part new) barrel fermentation. Malo was blocked here. 13% abv, screwcapped. Lots of lemon, but despite 8 years of age, I don’t find a complex bouquet yet, and, if anything, it tastes very youthful/vibrant/zesty. I’d characterize it as light/medium body with a typical straw color for the age. I enjoyed it the most on the 3rd day, as it had absorbed oxygen, so perhaps this will keep on aging, steered by a strong citrus spine. Critics love this - particularly Halliday - but it’s not in my wheelhouse, even though I did enjoy it. I probably will not reload, even though I want to support the concept of premium OZ bottlings exported to CA (at silly low prices). I might slot this into the B or B+ zone, but the AFWE / Burgchasers would enjoy it more, and mark it higher.
Australian regions and names to me sound so charmingly alien!
A lot of east coast wines mentioned above with a few of the big names from the west. A few less well known but top notch Western Australian wines include:
Duke’s (Porongurup) - especially their Magpie Hill and K2 reserve rieslings
Castle Rock (Porongurup) - great rieslings, pinot and shiraz also good.
Forest Hill (Denmark, WA not Europe ) - Block 1 reserve riesling and reserve shiraz and cabernets
Picardy (Pemberton) - Pinot and Tete de Cuvee pinot, aged (10+) is better; shiraz and merlot/cabs blend.
Frankland Estate (Frankland River) - reserve rieslings, shiraz, age really well (had 12+ yr olds in magnum for our wedding)
) - Block 1 reserve riesling and reserve shiraz and cabernets