Kempe likes to use relatively turbid (high solids) juice for the Chardonnay. The 2010 Chardonnay received partial barrel fermentation, going into barrels after about half the sugars had fermented. The barriques are 30% new Francois Freres. The wine remained in barrel for 7-8 months with lees stirring but malo-lactic is not employed in order to preserve the wine’s natural acid. This wine presents an intensely peachy, apricot laced nose with some cream, butterscotch, toast, nuts and orange blossom. Crisp, rich and full-bodied, a racy citrusy character comes through on the palate complimenting the stone fruits. The finish is long and leesy. It’s approachable now but will reward the patient, drinking best 2012 to 2020+. Founded in 1963 by the outspoken, learned and prolific Max Lake, Lake’s Folly has been in the hands of the Perth based owner Peter Fogarty since 2000. Though his core business may not be wine, Fogarty has a real eye for idiosyncratic, boutique wineries, also possessing Millbrook Winery in the Perth Hills and Deep Woods Estate in Margaret River. Since the purchase of Lake’s Folly it has pretty much been business as usual at this iconic estate. Hunter Valley winemaker Rodney Kempe keeps Max Lake’s flame going, preserving traditional methods while producing clean, sensitively crafted wines. As ever Lake’s Folly only produces two wines and neither is a Semillon or a Shiraz, which is presumably where the ‘Folly’ part of the name comes from. However, to visit the place is to realize that this site is truly unique and set apart from the rest of the Hunter. That Max Lake was actually onto something is demonstrated in the consistent high quality and ageability of the wines. Total production here is only around 4,500 cases (less than 25% Chardonnay), with a loyal mailing list pre-buying 50-60% of production every year. I was treated to a vertical of Chardonnay and The Cabernets vintages during my visit in October 2010, with notes to follow.Lake’s Folly does not have a USA importer.