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The Credaro family have been making wine in the Margaret River Region since great grandfather Cesare Credaro planted his first Fragola vines in 1922. Coming from Italy on a ticket sponsored by his brother Olympio, it was an act of kinship that brought him to Western Australia, where the family have been farming and raising families on ever since. Cesare purchased a parcel of land in Carbanup for 1000 Crowns, and with his broadaxe and a jersey cow, set about making a livelihood in the fertile soil and cool coastal climate the region is famous for.
Robert Credaro is Cesare’s grandson. From a youth playing cricket on Bussell Highway, and helping his father Albert tend the livestock and produce from an early age, Robert is now taking a small step back while still having a firm hand on the operations at large. Robert and wife Phyllis’ eldest son Matt is the face of the brand and works closely with brother Chris to oversee the vineyards and winemaking, driving the Credaro wine brand into the next century.
This is Credaro’s finest Chardonnay fruit which comes from two vineyards – one is the Wilyabrup Vineyard and the other is a stunning north facing slope located in the area of Metricup.
The fruit was carefully hand-picked and whole bunch pressed in the cool of the early morning, in small two to three tonne batches. The fermentation for this wine occurred naturally with indigenous yeasts (“wild” fermented). No acid or fining agents were added to the wine during production whatsoever. All barrels had SO2 added immediately post fermentation with no MLF allowed to occur. The lees were stirred fortnightly/monthly and the wine was matured for eight months in oak.
All the barrels used were French with a mixture of barriques (225L) and larger format oak (500L). Approximately 30% of the oak was new with the remaining made up of one and two-year old barrels.
A fragrant bouquet of white flowers, nectarine, and pear with underlying brioche and citrus notes. Lovely toasty oak florals help lift to white flower bouquet. The palate is medium-full bodied with stone fruit, white blossom, and zesty citrus flavours, with creamy biscuity characters from lees influence.
Dense oak sweetness adds to the richness and length on the palate. The fine mineral acidity gives the wine depth and length adding to the rich white blossom, chewy oak finish.
Roasted chicken and sweetcorn salsa
Can be enjoyed immediately and will continue to age well over the next 15+ years.