At a glance

Producer

Cloudburst

Region

Margaret River, Western Australia, Australia

Grape variety

Chardonnay

Wine type

White

Body

Full-bodied and Smooth

Sweetness

Bone Dry

Typical price

$280–$350 USD

Tasting profile

Lemon curd, white peach, flint, oyster shell, subtle toasty oak, saline minerality.

Evolution: Will gain complexity—truffle, hazelnut, and richer texture as it ages.

At peak: Mid-palate richness, vibrant acidity, long mineral finish with toasty nuances.

Structure

Acidity

Bright, energetic, moderately high.

Tannins

None (white wine); texture from lees stirring and barrel aging.

Alcohol

Moderate (typically 13.0–13.5%)

Aging potential

8–10 years, potentially longer in optimal cellar conditions.

Drinking window

Peak drinking

2026 to 2030

Optimal window

2024 to 2032

Current status

Very young; primary fruit, vibrant acidity, cellar potential.

Current condition

Fresh, intense, tightly wound; worthy of both early sampling and mid-term aging.

Cloudburst Chardonnay, especially from Margaret River, usually shows youthful vibrancy and layered fruit in the first 2–4 years, developing greater depth, tertiary notes, and mid-palate richness between years 4–8. Peak drinking is expected after integration of oak and evolution of secondary flavors, but freshness and structure will hold for a decade or more under optimal cellaring.

Food pairing

Grilled lobster, scallops, roasted chicken with lemon-thyme, kingfish sashimi, triple-cream cheeses, butter-poached crab.

Serving

Decant

Not required

Sustainability

Sustainability score: 9/10

Dry-farming (no irrigation); regenerative agriculture; hand-harvesting; no herbicides/pesticides; use of cover crops; on-site composting; minimal intervention in winery; recycled/recyclable packaging.

Cloudburst is a pioneer in sustainability in Margaret River, recognized for its rigorous dry-farming regimen (no irrigation in a region where most do), chemical-free viticulture, soil-building cover crops, native revegetation, and low-intervention winemaking. All vineyard operations are performed manually, reflecting both minimal fossil fuel use and a focus on land stewardship. No artificial chemicals are used in vineyard or winery, and the estate is run with regenerative principles to foster biodiversity and soil health. Packaging is light and recyclable. The carbon footprint remains low due to small production volume and low mechanization, with transport being the main impact for exports. Overall, this wine is a sustainability benchmark for modern fine wine.