Chardonnay

Adelaide Hills, South Australia. Fresh, fine, complex and understated with subtle cream, nuts and peach overtones. Crisp and tight with a supple mid palate with drying savoury faint grip at the finish. Fresh and delicate with a generous mid palate. Positive texture adds to the savoury edge...

 

 

WINERY RATING

James Halliday, Australian Wine Companion 2012

Yarra Valley, Victoria. Single vineyard range. Picked from the Sexton vineyard, the Gruyere Farm, and the Applejack vineyard. Elevation was 130-300 metres. With North and East-facing slopes...

Yarra Valley, Victoria. Savoury smoky, struck match characters are front and centre but the primary fruit, which chief winemaker Steve Flamsteed believes to be a feature of the vintage, handles those sulphide-like features with aplomb. White stonefruits, apricot, lime and hard cheese all play a role with lemon curd and a fine but driving grapefruit spine providing the foundation. Oatmeal and brazil nuts become more apparent as it opens up. Extremely complex and a little unexpected…but in a delightful way...

Yarra Valley, Victoria.  Winemaker Steve Flamsteed's chardonnays are Yarra benchmarks. This has syrupy white peach, grapefruit, herb and mealy aromas that build in the mouth, finishing long and stylish...

Yarra Valley, Victoria. Crisp and cool in the palate, transparent, light but steely and assertive in texture and pristine. The wine develops some juiciness after time, green apply sort of feel, a touch peppery, saline, flinty finish maintains as a strength...

Yarra Valley, Victoria. The Yarra Valley range is made from handpicked fruit from all of our estate vineyards. The wines are produced using indigenous yeasts, gravity-flow winemaking, and minimal fining and filtration...

Yarra Valley, Victoria. "Predominantly from the best two clones (prior to the Dijon clone) P58 and Mendoza. Has the hallmark length of flavour on the palate (and aftertaste) firmly stamped on it, but not at the expense of complexity. A classic assemblage of white peach, grapefruit and oak-derived cashew are tightly woven together with the aid of flinty acidity on the finish..."

Baden, Germany. The grapes for this Chardonnay are grown on yellow limestone. We harvest the Alte Reben at 35hl/ha. The wild yeast fermentation as well as the malolactic conversion is done in one-third new oak, with one-third two-year-old and one-third older barrels...

d'Entrecasteaux, Tasmania. Fruit from a single vineyard in the Derwent Valley (Kinvarra) over two picks (12.0 and 12.8 Baume), whole bunch pressed to oak (20% new), fermented with Sauvage yeast (60%) and natural yeast (40%), underwent partial malolactic fermentation while maturing on lees ageing for 6 months. Bottled unfined and filtered...