At a glance

Producer

Walter Scott

Region

Yarra Valley, Australia

Grape variety

Chardonnay

Wine type

White

Body

Medium-bodied and Smooth

Sweetness

Dry

Typical price

Approximately $55-$70 USD retail per 750ml bottle (2023-2024)

Tasting profile

Crisp citrus and stone fruit flavors (lemon, white peach), with subtle hints of toast, vanilla, and flinty minerality; creamy texture from partial oak aging

Evolution: Over 3-5 years, flavors deepen with development of richer brioche and nutty notes, texture becomes fuller and more rounded

At peak: Peak shows harmonious integration of fruit ripeness and oak influence, complex layered aromatics with a long textured finish

Structure

Acidity

Bright to medium acidity providing freshness and aging backbone

Tannins

N/A (white wine; negligible tannin presence)

Alcohol

Moderate to slightly elevated (~13.5-14.0%) but well integrated

Aging potential

7-9 years total from vintage under ideal cellar conditions

Drinking window

Peak drinking

2024 to 2028

Optimal window

2023 to 2030

Current status

Ready to drink with benefit from short-term cellaring

Current condition

Fresh, vibrant with developing complexity

Peak drinking window beginning around 3 years post-vintage allows time for the wine’s elevated acidity to balance with oak maturation, tertiary aromatics to develop, and mouthfeel to deepen without losing freshness. After 7-8 years, primary fruit fades and wine gradually declines in vibrancy though some complexity remains.

Food pairing

Pairs well with roast chicken with herb butter, grilled seafood (especially lobster or scallops), creamy mushroom risotto, and mild soft cheeses like brie. As the wine ages, richer dishes like buttered gnocchi or smoked salmon on blinis complement its development.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 8/10

Biodynamic and organic viticulture, minimal intervention winemaking, sustainable packaging

Walter Scott emphasizes biodynamic and organic farming, reducing chemical inputs and supporting soil health, contributing positively to environmental sustainability.