Australia's top Chardonnays are truly something to behold; the warmer Australian climate lends to ripeness and depth of flavour, while the cool southern seas give these wines a balancing acidity that tempers the richness. Add in nicely integrated oak and here you have a seriously complex, seriously amazing Chardonnay. 

This wine is a staff favourite (for special occasions!). These wines are still an uncovered gem here in New Zealand... get them now before they skyrocket in price... this retails for AUD$130 across the ditch!

Tasting Notes

Oyster shells, sea spray, and citrus fruits on the nose. Finesse meets pillowy fruit weight on the palate; fine-boned, precise grapefruit in its youth, an apple crunch for freshness, pithy interest, and a slippery texture adding weight, power, and extraordinary carry. The fruit is supported by a lovely powdery-chalky texture that lingers, with bright acidity giving a delicious, moreish edge.

Winemaking

Hand harvested grapes are chilled overnight before whole bunch pressing, yielding exceptionally high-quality juice. Fermented in French oak barrels; a combination of 228L barriques and 500L puncheons, 25% new. Both wild and cultured yeasts contribute complexity. Natural acidity is preserved by inhibiting malolactic fermentation. Aged for 10 months in our cool underground cellar before blending and bottling.

Region: Yarra Valley, Victoria, Australia.

Vines: The original Chardonnay block, planted in 1969 (clone unknown) with cuttings taken in 2000 and planted make up 50% of the blend. Modern clonal material originating from Burgundy; Clone 95, planted in 2012 making up the remaining 50%.

Cellaring: Shy in its youth, intentionally so, a few years in bottle will build weight with careful cellaring for up to 10 years. The screwcap closure providing a guarantee on cellaring potential.

Alcohol: 13%