Beechworth, VIC

Chardonnay

13.3%

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100% Chardonnay from 20-year-old vines grown in the Beechworth township of Baarmutha by the Iwanuch family. Hand-picked fruit is gently pressed to 500L French oak barrels (15% being new oak) for fermentation, followed by 10 months of maturation. Full malolactic conversion is encouraged through regular lees stirring to build richness and texture before bottling, unfiltered and unfined.

TASTING NOTES: Rich & Textural, with a stone fruit profile of white peach & nectarine, layered with dried honey, biscuity nougat, ginger spice & a hint of flint. Full-flavoured yet finely balanced, with fresh acidity and a long, gently spiced finish.

REGION: Tucked into the foothills of the Victorian Alps, Beechworth is one of Australia’s most distinctive wine regions. With elevations ranging from 280 to over 1,000 metres, its mineral-rich soils—ranging from ancient Ordovician mudstone to granite and glacial deposits—produce intensely flavoured, balanced wines. The continental climate brings warm days and cool nights, perfect for varieties like Chardonnay, Shiraz, Pinot Noir, and even Bordeaux reds. Shaped by a gold rush legacy and a fiercely independent community of growers, Beechworth’s artisanal wines are as layered and expressive as the landscape they come from.

GROWERS: The Iwanuch family are hands-on winegrowers, tending their 53-acre property along the Beechworth to Everton Rail Trail. With half the land under vine, Jo, John, and their children are involved in every step—from vineyard to bottle. Set on a cool-climate hillside, they farm with care and purpose, growing high-quality fruit that reflect the hard work and heart behind them.

VINTAGE CONDITIONS: The 2024 vintage in Beechworth began with a cool, damp winter and spring, setting up healthy soils and steady vine growth. Despite some weather challenges at flowering, Chardonnay thrived. A warm, dry ripening period followed, leading to an early harvest of concentrated, vibrant fruit—particularly promising for whites.

WINEMAKING 

Fruit: Handpicked, Wholebunch pressed

Fermentation: Wild yeast fermented in tank

Maturation: 12 months maturation in puncheon barrels (15% new oak)

Filtration: Unfiltered and unfined

Vegan Friendly

- Muto Wine