Lange Estate Providence Road Chardonnay 2023

"The Lange vineyard, with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of great intensity."  James Halliday

The Lange family’s agricultural heritage spans five generations in rural Western Australia. This tradition continued when Kim and Chelsea Lange set up Lange Estate Winery in 1997. Nestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. The Providence Road range of wines is named after the historical stock route that traverses Lange Estate. Dating back to the late 1800s, this vital route served as the lifeline of the Frankland River community.

"This is a potent chardonnnay of power and presence. Toasty whiffs with cedar and clove spice, some rich, hazelnut elements, ripe citrus, red apple and rockmelon in tow. The palate similar to the bouquet, bold and spicy, laden with woody seasoning and generous to a tee. In all that, the balance works well, and for those seeking chardonnay with impact and fuller flavour, well, it is done well here."  Mike Bennie

"Brilliant pale straw with a lighter golden hue. Lifted aromas of lemon sherbert and toasted brioche. An elegant wine with flavours of ripe melons and stone fruits integrated with cashew oak and a fresh lime acidity gives this wine a long, linear finish. 

The yields were lower than average in 2023, but the quality outstanding. Gingin clone Chardonnay from the estate's block 7 was machine harvested in the cool hours of the morning. Gently pressed to French oak, a combination of puncheon, hogshead, and barrels (20% new) with some juice solids from wild yeast and cool fermentation with occasional lees stirring to build texture and mouthfeel. Maturation for six months before blending and bottling."  Lange Estate  

Expert reviews

"Totally delicious, full-flavoured chardonnay from the Frankland River. The palate is zesty and full of life with considerable drive and length. A moreish drink with the racy acidity keeping everything in place. Fermented in new and used French oak and matured for 6 months on lees."  Nick Munday, Canterbury Wines - 95 points and Special Value Wine  ★

"Chardonnay from the Frankland River region in the West, this is from the famous Gin Gin clone from Block 7 at the estate. Pressed into a range of French oak – puncheons, hogsheads and barrels, 20% of which were new – fermentation was by wild yeast with occasional lees stirring. A very pale lemon hue and a most appealing nose, some nuts, stonefruits, ginger, oatmeal and citrus to be found here. There is early complexity evident with a touch of well integrated oak. A wine of balance, poise and very good intensity, there is a fine line of seabreeze acidity carried by excellent length. Enjoy any time over the next five to six years."  Ken Gargett, Winepilot.com - 93 points

"This is a potent chardonnnay of power and presence. Toasty whiffs with cedar and clove spice, some rich, hazelnut elements, ripe citrus, red apple and rockmelon in tow. The palate similar to the bouquet, bold and spicy, laden with woody seasoning and generous to a tee. In all that, the balance works well, and for those seeking chardonnay with impact and fuller flavour, well, it is done well here."  Mike Bennie, Halliday Wine Companion - 92 points

Awards

Special Value Wine – Canterbury Wines  ★

Frankland River

The Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.

Great Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. Due to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings. From this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.

The region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.

Frankland River sub-region

Frankland River wine, one of Western Australia’s best-kept secrets, is located approximately 360 kilometers south of Perth and lies 80 kilometers inland from the coast. Home to rolling hills, rich farming land and natural forest abounding with native wildflowers, it is named after the river which bisects it and the town at its center. Frankland River is the highest of the Great Southern sub-regions, with most vineyards sitting between 150 to 300 meters above sea level. With 1,600 hectares of vines planted, it is also the most prolific of the five sub-regions.

Frankland River is home to some of the oldest vines in Western Australia, with the first modern-day vineyards planted in 1967 on a property owned by the Roche family of Perth. This vineyard is now owned by Houghton and supplies them with some ultra-premium grapes. Three years later, in 1971, Merv and Judy Lange began planting vines on their Alkoomi property.

Today, there are six wineries located in the sub-region – Frankland Estate, Alkoomi, Swinney, Ferngrove, Lange Estate and Three Elms. In addition, many of Western Australia's iconic wineries source fruit from the area for their wines. Frankland River is home to plantings of all the traditional Australian grape varieties, however, it is internationally best recognised for producing premium cool climate Shiraz and Riesling. Is one of the State’s most successful wine producing regions and its impressive wine show success is testament to the quality of its vineyards and wines.

Frankland River has a true Mediterranean climate, with cool nights and warm days with long sunlight hours. Despite being 80 km inland, a moderating sea breeze from the Southern Ocean finds its way into the region and is a significant boon to local vineyards. In Albany, the equivalent wind is known as the 'Albany Doctor', after the more famous 'Fremantle Doctor' which cools the baked vineyards of the Swan District near Perth. The sea breeze, together with the elevation of the vineyards, create a long, slow ripening season that give the wines intensity of fruit, finesse, freshness and longevity. 

Frankland River's soils and topography consist of significant alluvial features. Ironstone-based gravel soils derived from granitic outcrops line the river valleys and rolling hills. These rich, red ironstone gravels often impart a unique flavour to the wines.

Frankland River is one of the five sub-regions of Great Southern

About the winery

"The Lange family’s agricultural heritage spans five generations in rural Western Australia. The story begins in 1890 when early settler William Douglas selected 300 acres of land at Narnarup, 25km east of Albany, to become the first generation of Lange’s to farm the land. William Douglas built a large stone house, cleared 12 acres, planted 650 apple trees, 90 cherry trees and grape vines.

This tradition continues in Frankland River today, where Kim and Chelsea Lange, their children Jack, Ella and Dylan, and parents Don and Maxine, own and run Lange Estate Winery. The Lange Vineyard was first planted in 1997 and with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of exceptional intensity. 

Nestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. 

Senior Winemaker at nearby Forest Hill, Liam Carmody, makes the wine at Lange Estate. Liam embodies a steadfast commitment to excellence and sustainability and is a firm believer in the balance and fruit quality that comes from dry grown vineyards. After studying Viticulture & Oenology at Curtin University, he gained experiences across the globe in South Africa, France, California, Australia and New Zealand before joining Forest Hill in 2008.