Rivulet Glaziers Bay Chardonnay 2025

"This is grown on the Elsewhere vineyard – the oldest vineyard in Tasmania’s Huon Valley (established in 1982, dry-grown). Production was only 100 dozen. Taut, lean, textural and long. This is all coiled up and foxing for the future. Flavours of nectarine, cucumber, preserved lemons, cream, wax, brine and subtle nougat. It has presence, for certain. It has promise, and heaps of it. It will be excellent when it’s ready."
- 95 points, Campbell Mattinson, The Winefront

"A tautly framed chardonnay sourced from the Elsewhere vineyard at Glaziers Bay in the Huon Valley. Pale straw with tight grapefruit, lemon and white nectarine tones with hints of sea spray, struck flint, beeswax, clover blossom, almond meal and crushed riverstone. There's a super briny, mineral-laden frame to this wine, flavours tightly coiled and releasing long and true. Saline and succulent, I really like the velocity and crystalline palate presence here. Grilled Tassie crayfish for this, I reckon."
- 95 points, Dave Brookes, Halliday Wine Companion

VINEYARD
Grown on the Huon Valley’s oldest and most revered vineyards, Elsewhere. Dry grown, 100% P58 (Penfolds) clone chardonnay from 27 year old vines. Established in 1982, Elsewhere Vineyard is in the deep south of Tasmania, between Huonville and Cygnet, and at the edge of viticultural possibility. The vineyard is cradled by rolling green hills, gently sloping down toward the mirror-still Huon River. Elsewhere has been restored to its former glory and tended with meticulous attention to detail by Owen and Eve Knight. Grown on unirrigated, deep black cracking clays.

VINTAGE
The 2025 vintage was a return to more typical weather conditions in the Huon Valley, resulting in low yields and wines which display the pristine, ripe and powerful acidity the region is known for. While Huon Valley wines from the 2025 vintage are currently coiled and subdued, they will reward those who have the patience to cellar them, as they will develop wonderful depth and complexity. 

WINEMAKING
Penfolds clone Chardonnay is typical of Tasmania’s older vineyards and can produce wonderfully expressive wines with an energetic spine of natural acidity. Hand harvested fruit was chilled overnight then whole bunch pressed and oxidatively handled with no additions made. Following cold settling, juice was racked to barriques and hogsheads for wild fermentation, with 25% new oak. Full malolactic fermentation was undertaken to soften the natural acidity produced by this cool site. Wine was left to rest on its yeast lees for 10 months before clarification and bottling.

Total production: 100 dozen

Drink: Now to 2042