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2024 Pressing Matters Chardonnay 750ml

2024 Pressing Matters Chardonnay 750ml

Regular price $60.00 AUD
Regular price Sale price $60.00 AUD
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Overview

Pressing Matters Chardonnay is a small-batch, estate-grown Chardonnay from Tasmania’s Coal River Valley. The 2024 is the first vintage produced entirely from fruit grown on the Pressing Matters property, combining bright natural acidity with stone fruit, citrus and restrained oak for a refined, textural style.

Vineyard

The fruit comes from a small block of Chardonnay on the Pressing Matters property in the Coal River Valley. Chardonnay was first planted on the Morningside vineyard in 1990 using two clones, I10V1 and an old Penfolds clone, with further plantings added in 2020.

Winemaking

The grapes were hand harvested and whole bunch pressed before being transferred directly to oak for wild yeast fermentation. The wine was fermented and matured in French oak, with 20% new oak and 80% seasoned barrels.

Forty percent of the wine underwent malolactic fermentation. It was aged for seven months on lees in barrel with occasional lees stirring, followed by two months of settling in tank before bottling.

Producer Tasting Notes

Aroma
White nectarine, lime pith and grapefruit zest, with hints of vanilla, nutmeg and struck match.

Palate
A briny edge reminiscent of green olive and chipped oyster shell, with lively, taut acidity balanced by a rich cashew butter texture on the finish.

Critic Reviews

92/100 — Huon Hooke, The Real Review

James Suckling
“Bright, crystalline aromas of sliced lemons, grapefruit, ocean spray, oatmeal and pie crust… generous texture and power cut through by a straight line of acidity.”
Tasted August 2025

Specifications

  • Vintage: 2024
  • Producer: Pressing Matters
  • Country: Australia
  • Region: Coal River Valley, Tasmania
  • Grape Variety: Chardonnay
  • Fruit Source: Estate grown
  • Harvest: Hand harvested
  • Pressing: Whole bunch pressed
  • Fermentation: Wild yeast fermentation in French oak
  • Malolactic Fermentation: 40%
  • Maturation: 7 months on lees in barrel, followed by 2 months settling in tank
  • Oak: 20% new French oak, 80% seasoned French oak
  • Alcohol: 13.2%
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