Chardonnay

Mornington Peninsula, Victoria. Bright intense pale straw colour. Lifted aromas of clean citrus notes, stone fruit and a hint of spicy French oak. A tightly focused palate, with lovely natural acidity and a long, complex finish...

Pays d’Oc, France. Crafted from grapes selected in distinct vineyards from Debussy’s best Chardonnay vines. The resulting wine is bright golden yellow in a glass. Mouthfilling with upfront, well-rounded, ripe spicy citrus flavours. No need to wait, drink now...

McLaren Vale, South Australia. ‘Almond Grove’ has obtained its name from the almonds which were widely grown in McLaren Vale on land which now bears our vineyards. Richard Hamilton is noted as the first to have planted Chardonnay in McLaren Vale (in 1972)...

Yarra Valley, Victoria. Umami. Mother's milk. Fatty: the first acids to hit the newborn tongue. Those fatty acids you find around isolvaleric aromas, which are often presignallers for calming human pheromones which then don't come. You need a real human mother to get real pheromones. But the very anticipation of them often leaves a frisson if not your actual fru-fru - you get these subliminal precursor signals sometimes as sidelines of secondary, or malo-lactic ferment...

Yarra Valley, Victoria. It’s all about the fruit! Coming from a cracking vintage, this chardonnay heroes the Yarra Valley fruit, with just a touch of oak exposure...

Yarra Valley, Victoria.  Impeccable balance of oak and fruit makes this chardonnay a cracker with or without food. Fruit from cooler sites in the Yarra produce the firm acid line, holding structure on the palate. Notes of apple and melon layer the creamy texture, melting into a lingering mineral finish...

Margaret River Western Australia. The Robert Oatley Signature Series draws on a remarkable portfolio of  vineyards nurtured by the winemaking talent of  Larry Cherubino showcasing Australia’s most successful wine styles and regions...

Mansfield, Victoria. Hand-picked in mid-March from Rows 16-20 of the Barwite vineyard, the fruit had lovely melon and white peach characters, with excellent acidity. In addition to partial barrel ferment in seasoned French oak barriques, the wine was left on lees for five weeks to gain texture and some complexity; the aromas of peach, apricot kernels and ripe melons combine with savoury tones and the palate is elegant and stylish. With age the wine will develop honeyed tones...

Orange, NSW. This fine, delicate Chardonnay was partially fermented by wild yeast in French oak and partially in tank. Cool climate regional influences have produced a wine with texture, balance and harmony...