Royal Adelaide Wine Show 2019
Trophy - Best White Wine in Show
Trophy - Best Chardonnay

Royal Hobart Wine Show 2019
Trophy - Best Wine in Show
Trophy - Best White Wine in Show
Trophy - Best Chardonnay

A whiff of struck match over cool white peach and grapefruit, white flowers and spiced biscuit oak neatly folded in. It’s tight and flinty, plenty of energy and zip with mixed citrus and subtle nougat flavours. Intensity and dry grippy texture, cool and long through a precise finish, something of subtle lime marmalade kind of thing in the aftertaste. Stylish. A few years in bottle won’t do it any harm, either.

95 points, The Wine Front (November 20190

A whiff of struck match over cool white peach and grapefruit, white flowers and spiced biscuit oak neatly folded in. It’s tight and flinty, plenty of energy and zip with mixed citrus and subtle nougat flavours. Intensity and dry grippy texture, cool and long through a precise finish, something of subtle lime marmalade kind of thing in the aftertaste. Stylish. A few years in bottle won’t do it any harm, either.

95 points, Gary Walsh, The Winefront, November 2019. 

There’s a lot to like here with such complex, grilled-peach and lemon aromas, as well as grapefruit and deeply integrated oak. The palate has such thrilling, sinewy, concentrated fruit that has been massaged into athletic form. Long grapefruit and grilled lemons with nectarines and toasted hazelnuts to close. Superbly curated chardonnay with such high-quality fruit.

97 points, JamesSuckling.com (April 2020)

Light, bright yellow colour with a big sulfide bouquet, which just obscures the fruit aromas a bit too much. The palate is lean and taut, tense and mineral. It’s very good, but the fruit is just a touch muted. Lively acidity cleanses the finish and aftertaste. This could reward a little extra cellar time.

92 points, The Real Review (December 2019)

The Deep Woods Estate 2018 Reserve Chardonnay has been earning medals and trophies across Australia's wine show circuit, and it is an enormously likable wine. Sourced from the three vineyards in the heart of Margaret River (two in Wilyabrup and one in Wallcliffe), it's 100% barrel fermented with indigenous yeasts in roughly 50% new barrels from François Frères, Mercurey and Seguin Moreau and then ages in those barrels for nine to 10 months. The attitude toward malolactic fermentation is laissez-faire; in this vintage, about one-fifth of the barrels went through it. In the glass, this medium to full-bodied wine combines ripe pineapple notes with lemon curd and hints at nectarine, but it comes across as a bit tighter than most 2018s from Margaret River, finishing with lingering grapefruit flavors.

92 points, Wine Advocate (January 2020)