2023 Cloudburst Chardonnay
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Tasting notes
Cool and dry winter, very dry summer. Harvest 21 February to 20 March. 4,888 bottles produced. Winemaker Will Berliner chose to serve this rather than the Cab. Stinky nose unmistakably Margs! Almost reduced and honestly not the style of Chardonnay that turns me on but I’m sure it’s a massive hit in Oz and maybe with some in the US. Green streaks aplenty. (JR)
Critic scores
Average Score
Georgie Hindle, Decanter
James Suckling
More reviews and scores
Oyster shell, iodine, soy and umami notes on the nose. They marry with a clear salted caramel popcorn aroma with lemon balm and a soft touch of dried herbs and toasted brioche. Succulent and so juicy but calmly - the citrus lemon and lime juice slowly creep along the palate, lengthening and deepening the impression while the vanilla, white chocolate and ginger spice gives the pixelation and complexity. Round, utterly moreish from the first sip - this is engaging, mouthwatering, alive and so utterly enjoyable. I’d never tire of drinking this wine. Lovely toasted pineapple, nectarine fruit, peach flesh and undeniable lemon juice but with a toasty, slightly spiced and herbal edge. It’s incredibly specific and unique to this wine. Owner and winemaker Will Berliner. 3.64pH. 4,888 bottle production.
Astonishing, with all the hallmarks that make great Grand Cru Burgundy adored around the world. Expressive and ethereal aromas of lemon confit, salted nuts, lanolin and beeswax with oyster shells, honeysuckle, toffee, nori and flint. The unctuous, refined palate has a fine line of acidity and a creamy, mouthwatering and long mouthfeel. The intense, never-ending finish is driven by its mineral core. World-class, this is as close to perfection as one could achieve from this excellent vintage. Drink or hold. Screw cap.
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About the producer
Cloudburst is a boutique Margaret River winery whose rise to fame has been nothing short of meteoric. Winemaker-founder Will Berliner released the first vintage of Cloudburst in 2010 to great critical acclaim; his wines are now to be found in the cellars of some of the world’s greatest restaurants.