Varietals: Chardonnay

Clones:  95, 76, Mendoza

Harvest: 3-6 March, 2017

Baume at Harvest: 12.0

pH at Harvest: 3.3

TA at Harvest: 6.0

The Yarra Valley is one of the best regions in Australia for Chardonnay. Our goal is simple; add to that reputation with our definitive vineyard site coupled with the finest clones to create a modern age, premium Chardonnay. The fruit was gently pressed and the juice fermented in barriques and puncheons with 100% wild yeast. Some early battonage is used to create structure and finesse. The wine was then matured on lees for eight months with 22% of the barrels being new and allowed a secondary fermentation.

[2018 Vintage] – Silver Medal at 2019 ANZ Boutique Wine Show

[2018 Vintage] – Bronze Medal at Yarra Valley Wine Show2019

[2018 Vintage] – 92 Points by James Halliday, Halliday Wine Companion 2020

[2018 Vintage] – Bronze Medal at Melbourne International Wine Show 2019

[2017 Vintage] – Silver Medal at 2018 James Halliday Chardonnay Challenge

[2017 Vintage] – Silver Medal at 2018 Japan Wine Competition

[2017 Vintage] – 94 Points by James Halliday, 2019 Halliday Wine Companion

[2017 Vintage] – Silver Medal at 2018 Melbourne International Wine Competition

[2017 Vintage] – Silver Medal at 2018 Decanter World Wine Awards

[2017 Vintage] – Silver Medal at 2018 International Cool Climate Wine Show

[2017 Vintage] – Bronze Medal at 2018 Royal Melbourne Wine Awards

[2016 Vintage] – 91 Points from Andrew Graham – Oz Wine Review (2018)

[2016 Vintage] – 93 Points from Gourmet Traveller Magazine (2018)

[2016 Vintage] – Best Wine, Best White, and Best Chardonnay at 2017 International Cool Climate Wine Show

[2016 Vintage] – Silver Medal at 2017 International Wine & Spirit Competition

[2016 Vintage] – Silver Medal at 2017 Royal Queensland Food & Wine Show

[2016 Vintage] – Bronze Medal at 2017 Decanter World Wine Awards

[2016 Vintage] – 93 Points by Ralph Kyte-Powell (2017)

[2016 Vintage] – 96 Points by Huon Hooke

[2016 Vintage] – 92 Points by Campbell Mattinson

[2015 Vintage] – 95 Points by James Halliday, 2018 Halliday Wine Companion

“Quite restrained, showing hints of toasted cashew which complement the fruit. The palate is of adequate weight with good acid drive.”
Winewise, October 2019 (2018 Vintage)

“Clones 95, 76 and Mendoza wild-fermented in French oak (22% new), matured for 8 months. A highly energetic and crisp wine that asks the question whether it was picked a little too early, but leaves room for many different answers.”
Halliday Wine Companion 2019 (2017 Vintage)

“‘Pretty complex,’ started Hooke. ‘Attractively savoury aroma, melon and straw, dusty oak, toast and honey nuances. Then the palate offers rich fruit, soft texture, with generosity and balance’. My notes revolved around ‘generous’ and ‘rich’ too, and commented on the crisp acidity and length. Bourne added ‘complete’. It’s ready now.”
Gourmet Traveller – ‘Top Victorian Chardonnays’ (2016 Vintage)

“On the very elegant end of the Yarra Chard spectrum, this was given just 8 months in barrel. Water clear, the oak is currently the first flavour here; a note of popcorn and leesy oatmeal. Underneath it is gentle, delicate and surprisingly low in acid. An affable light Chard with just the right amount of fruit and acid…”
Andrew Graham – Oz Wine Review (2016 Vintage)

“A brisk, refreshing and focused chardonnay whose faintly herbal and tropical presence of grapefruit, melon and peach knits with some reasonably assertive vanilla oak and is backed by a faintly creamy, nutty yeast-derived aspect. It’s fresh and frisky, with length and purity, finishing with tautness and crispness.”
Jeremy Oliver – 90 points (2016 Vintage)

“Cutting edge; literally. It’s brimful of white peach and grapefruit flavour, and comes splashed with oatmeal and flint, but it’s that toasty, slightly bitter, piercing finish that really carries the day, and marks the wine. Wine with presence. Completely worthy of its asking price.”
Campbell Mattinson – 95 points (2014 Vintage)