Craighall is widely considered to be a New Zealand flagship. An ultra fine expression of Chardonnay, crafted from the tiny Mendoza clone, hand picked off thirty year old vines and treated to traditional old world winemaking techniques. Flawlessly balanced with vigorous fruit, vibrant minerality and a long, seamless finish.

$4999each $597DOZEN EACH DOZEN Vinified predominantly from fruit grown to very low yielding Mendoza clones planted on the neighbouring Craighall property over twenty years ago. Hand picked grapes are whole bunch pressed through a Willmes membrane. Indigenous yeasts are employed to fully ferment the freshly pressed, unsettled juice at temperatures of 15ºC to 20ºC in a combination of new and used Burgundian oak barriques. These wild yeasts slow the onset and duration of ferments, achieving a textural, multi faceted wine. Lees stirring is employed to enhance complexity and vinosity. Some components are treated to malolactic and ferments are arrested as requisite balance is reached. Aged in barrel on lees for nine months.

Bright, light straw colour. Aromas of nectarine, white peach and delicate grapefruit blossom are full of promise even before the first sip. A very fine entry opens out to a silky, supple mid palate, a simply delicious spread of flavours and weight of fruit. Enticing, freshly baked, old fashioned apple pie scents, irresistible. A creamy, mealy character further fills out the perfectly balanced palate.

Distinguished Langtons Classification. Bannockburn release a Chardonnay each year that accurately and faithfully reflects the merits of an exceptional terroir. This is far from easy, it is only achieved through dedication and resolve.

$4499each $537DOZEN EACH DOZEN Bannockburn manage some of the finest Chardonnay vines in Australia, dry grown and over thirty years of age. Techniques employed to vinify the superlative fruit follow the traditions of Burgundy, everything is done with thought and care, never compromising on quality. Organic practices and extended maceration before a fastidious barrel selection achieve a wine that's exciting and complex. Grapes are inoculated to indigenous yeasts and barrel fermented in a selection of French Allier oak barriques at natural temperatures followed by a spell on sedimentery lees to promote malolactic, a softening and enrichening process which infuses the wine with a rich middle palate and old world characters of butter and cashew.

Pale, straw colour with hints of green. Complex nose displaying chalky minerality, almond meal, grapefruit pith and a creamy biscuit character derived from extended lees contact. The palate is very long with a lovely texture and weight. A hint of creaminess from some malo-lactic involvement. The palate is full without being broad, tight without being austere. Wonderful back palate persistence and structure, the wine goes on and on, a lovely, long, textural finish.

McWilliams have long been sourcing fruit from Tumbarumba for some of their most memorable vintages. It has taken many years of devoted viticulture and dedication to the land before arriving at 842 Chardonnay. This prolific award winner is the flagship white from Tumbarumba's highest plantings, crafted from fruit grown at an altitude of 842 metres. The driving inspiration for the team is to create a truly cool climate, elegant style of Chardonnay which offers engaging complexity while remaining true to the expression of Tumbarumba's lofty terroir.

$3199each $381DOZEN EACH DOZEN Tumbarumba's cool winters and low temperatures encourage the grapes to ripen slowly, allowing maximum flavour accumulation. Chardonnay is sourced from sites and aspects across the undulating highlands of Tumbarumba, each parcel remains separate until the final assemblage. Fruit is cold settled and pressed, minimal contact with skins extracts maximum delicate flavour with low phenolic. Batches are vinified in a mix of fermenters and French oak, parcels remain in barrel on light yeast during a thorough battonage program to achieve complexity. Components are aged a year or more before a rigorous sampling and assessment to determine the final wine.

Pale straw hue. Intense nectarine, white peach and lime citrus dominate the aromatics, secondary characters of rock melon and honeydew, all supported by cashew nut nuances, wrapped around gun flint and intriguing wild ferment notes. The wonderful granite soils of Tumbarumba have provided a wine of immense structure and amazing intensity. High concentrations of fruit show through on the palate which is superbly balanced by creamy, textural layers. A wonderfully long, intense palate which finishes fresh and clean.

Sourced from vines planted in 1988 to quartz alluvial and volcanic soils on the lower slopes of Bindi. The site is special, increasingly low impact, organic outcomes are implemented, production varies from 300 to 600 dozen each vintage.

$4499each $537DOZEN EACH DOZEN Composition Chardonnay is grown to a 1½ hectare plot. Fastidious small vineyard management regimes are employed, hand pruning, frequent passes, at least ten for each vine, vertical shoot positioned canopies and hand harvesting. Composition is fermented in a selection of new and seasoned French oak barrels, some are inoculated with cultured yeast, others are vinified without any addition of yeasts. The fermented wine is lees stirred every week over winter and treated to a quarter of malolactic conversion. The wine is racked around eight months after vintage and returned to barrel for a further three months before bottling. Composition spends just under eleven months in barrel, ten on sedimentery lees.

Light straw gold colour. The nose is fine and quite complex, floral and gently spiced with a delicious mealy, pulp mineral Chardonnay fragrance. An intense, mineral wine fully ripe but lean, taught and intense with savory, creamy elements. The fruit complexities range through white peaches and nectarine, lemons, grapefruit and nashi pear. The palate is fresh and intense, walking the line of mouth filling textures combined with delicacy and finesse, a beautifully fine and flavoursome wine. Composition can characterized by it's fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness over a vibrant, tight and lengthy palate highlighted by clean acidity, wonderful texture and superb length.

Brookland Valley has consistently led the way with innovation, quality and style. The wines are considered benchmarks and achieve the results many viticulturalists and winemakers dream of. The most superior batches of Chardonnay, destined for the estate's Premium Cuvée are treated to wild yeast inoculation, barrel ferments and extended maturation.

$3499each $417DOZEN EACH DOZEN The spectacular Brookland Valley Estate, set against a gently undulating landscape, offers protection from the winds and warmth to the vines, a perfect viticultural microclimate. The estate was founded in the eighties when Malcolm and Quentin Jones acquired the ancient dairy property with the intention of becoming cheese makers. Today, vineyard management built on principles of sustainability, and incorporating a viticulture that is reliant on a respect for the environment, rewards Brookland Valley with wines of quality and elegance. Intense Chardonnay grapes are grown on the sunny ridge of an ancient landform through which a small brook known as the Wilyabrup flows to the nearby sea. Approx 13.0%

Pale straw in colour. White peach and green walnut on the bouquet, complexed by subtle oak. A wine of finesse and power, this full bodied Chardonnay wine shows confident varietal flavours, sweet fruit on the front to mid palate, reined in by good, tight mineral acids, balanced by warming French oak. Enjoy with scallops, grilled snapper or a goat cheese tart.

Margaret River has rapidly gained a profound international reputation for the highest quality Chardonnay wines. After many years of the most exacting standards in viticulture, Cape Mentelle is now fully endowed with salubrious sites of splendid vines in the most excellent health, which yield parcels of full flavoured, concentrated Chardonnay grapes bursting with intense flavours. The Cape Mentelle style draws inspiration from traditional methods to produce a wine displaying aromatic complexity over a finely textured mouthfeel and long, clean finish.

$3399each $405DOZEN EACH DOZEN Fruit is predominantly sourced from the cooler southern Wallcliffe and Karridale subregions. Most of the vines are cane pruned and vertical shoot positioned. The majority of sites are planted to Mendoza (GinGin) clone of Chardonnay, which has proven to be particularly successful in Margaret River. Hand picked bunches are elevated to the Bucher membrane press and settled overnight. The following day, juices are racked into Burgundy coopered French oak barriques. Fermentation is activated by natural and select yeasts. Matured in a combination of fine oaks for nine months, during which time battonage and topping is conducted weekly. Only the best barrels are considered for the final wine.

Pale straw with lime hues. Grapefruit, pear and lime combine with lifted citrus and jasmine blossom along with fresh brioche. Citrus rind and grapefuit lead the palate to an overall fine yet textural journey. A distinctive minerally line is apparent with focussed refreshing acidity. Faint nuances of soft nougat and cashews add to what is a harmonious balance. Match with barramundi and white asparagus.

Wallcliffe is a tiny production wine from a unique parcel of soil in the middle of the Margaret River region. The wine represents the vagaries of climate, individuality of site, the complimentary characters of the two varieties and a restrained yet evocative winemaking approach. Wallcliffe is crafted to evolve and to develop different characters and complexity.

$3699each $441DOZEN EACH DOZEN Cape Mentelle enjoy access to some of the Margaret River's most elite vineyard sites, and have long been one of the region's most ardent formulators of classy white wines. The Wallcliffe Vineyard was established on a ridge of free draining lateritic gravel between 1970 and 1972. Sauvignon Blanc and Semillon were grafted onto shiraz vines in the early 1980s and today produce the distinctive fruit. Wallcliffe is a wine that creates itself in the vineyard. Plainly fermenting the different plots individually in French oak barriques helps to build and define individual characters. A selection of the best barrels are then blended to make a wine which best reflects the characters of the season and the vineyard. Alcohol 12.5%

Aromas of lemongrass, citrus blossom, lychee, coriander and wet slate. The fresh citrus fruit characters of the nose transfer seamlessly to the palate, with some white fleshed nectarine and subtle smoke characters also evident. The palate is tight and focused complementing the creamy texture derived from wild yeast barrel fermentation and leads to long bright and expressive finish.

Best Riesling in the World, Best Australia New Zealand Riesling & Best Museum Class Riesling Canberra International Riesling Challenge. From grapes grown to vines which were the source of Wolf Blass most memorable Rieslings. An exclusively estate grown wine, in the dry Clare Valley style, almost untouched by the winemaker throughout the vinification process.

$3499each $417DOZEN EACH DOZEN Early years saw the Stanley Flat region of Clare Valley utilised as market gardens due to fertile alluvial soils. This naturally progressed into fruit production and ultimately grapes. Many vineyards still harbour the equipment of years gone by and occasionally significant landmarks in the form of drying racks and sorting sheds stand out in the landscape. The true treasures of the region are vines that have lasted the changes and challenges of nature and agriculture. Small pockets of vineyards and orchards dating back as far as the 1860s are still in production today. Riesling grapes are harvested and crushed followed by inoculation with select yeasts before completion of temperature fermention in tank. Alcohol 11.7%

A pale, light straw green in colour. A complex, alluring bouquet with a mix of enticing citrus, floral and apple blossom aromas. Fresh and lively palate, excellent acid line and lingering flavours. Cardinham is exquisite for its substantive lemon and lime palate, luxurious light chalky character and exceptional balance. An exeplary finish, long, clean and lingering finish.

Castello della Sala stands on a rocky promontory on the Umbrian Apennines not far from the border with Tuscany. The castle, surrounded by ancient Etruscan towns midway between Paglia River and the peak of Mt Nibbio, was built in 1350 for Angelo Monaldeschi della Vipera, whose family had come to Italy with Charlemagne in the 9th century.

$6699each $801DOZEN EACH DOZEN Grapes are harvested off vines planted to rich marine fossil clays originating in the Pliocene era, at altitudes between two and four hundred metres. Chardonnay and Grechetto are separately destemmed, crushed and treated to a 10°C cold soak for several hours. The musts are transferred to a selection of completely new 225 litres Alliers and Troncais French oak barrels for a fortnight of vinification. Batches remain in contact with sedimentery lees for six months while completing full malolactic. The finished wine is assembled, bottled and laid to rest for a further ten months ageing under the historic wine cellars at Castello della Sala. Alcohol 13.0%

Bright golden straw hue. An intense fragrance, aromatic notes of citrus and pears, acacia flowers with hints of vanilla. A well structured palate exhibiting sweeter characters of hazelnuts and butter, persistent complexity and mineral notes. Cervaro drinks beautifully upon release and will continue to deliver complexity for many years to come.

Domaine Christian Salmon is a family owned estate covering fifteen hectares along the Coteaux Buetons between the appellations of Sancerre and Pouilly Fume in France's Loire Valley. The winemaking has remained largely unchanged after many generations and continues to deliver the most praiseworthy examples of French Sauvignon Blanc.

$3699each $441DOZEN EACH DOZEN Sauvignon Blanc is harvested from vines planted to calcareous clay soils, averaging twenty eight years of age. The bunches are lightly crushed immediately upon arrival to the winery. The must is pumped into tank and left to cold settle before the onset of natural fermentation. Temperatures are closely monitored to avoid any possible risk of oxidation while retaining freshness and aromaticness. The wine is racked and treated to a minimal addition of sulphur dioxide, followed by a period of rest in tank prior to bottling. Domaine Christian Salmon endeavour to preserve the regional characters of Sauvignon Blanc from Sancerre, no barrel ageing is involved in the production, bottled completely unwooded and unoaked.

Pale straw colour. First impressions of intense flinty, minerally notes verging on gunpowder. Being so aromatic, the wine opens up with air, taking on more fruit nuances, in particular of ripe pear. The structure is defined by its superb balance. The style is vigorous and frank, a rich middle palate, finishing with lively vivacity. Leaves one with an overall sensation of elegance and harmony. To accompany delicate dishes, fruits de mer au beurre blanc or fromages de chèvre.

Crafted to a combination of traditional hands off and modern winemaking techniques, Cloudy Bay is an intriguing and textural Chardonnay wine. Packed full of citrus and stonefruit characters, the fruit is enhanced by an attractive nuttiness and subtle oak influence.

$3999each $477DOZEN EACH DOZEN A predominantly Mendoza clone of Chardonnay sourced from Cloudy Bay Estate vineyards and choice sites operated by good growers located throughout Fairhall and Ben Morven, Brancott and Central Wairau Valleys. Most of the crop is hand picked and loaded directly into tank presses. The remainder is harvested into small bins and pressed. After settling, juices are transferred directly to oak for a full barrel fermentation by indigenous yeast strains before undergoing malolactic. A component is sent to tank and inoculated with cultured yeasts before barrel vinification. Components are assembled after a year in French oak barrels and a further period on yeast lees prior to a light fining for clarification.

Bright straw in colour. Intense aromas of nectarines and peach, aromatic herbs and biscuit. Palate leads with savoury notes which give way to a taut citrus core, revealing the vibrant Marlborough fruit. A light entry of nectarines, nashi and green melon evolves into a slippery middle palate that re-focuses to an aromatic and crisp mineral finish. Cloudy Bay is delicious in its youth, generous with pure fruit flavours of grapefruit and white peach enhanced by a luxurious biscuit/ mineral complexity and restrained oak.

Cloudy Bay's Pinot Gris began life as a handful of vine plantings sourced from a French nursery in the mid 1990s. The cuttings were painstakingly propagated by the Cloudy Bay nursery crew and gradually planted out over three years at the estate's Mustang Vineyard. The impatient winemakers stood by, eagerly awaiting their first crop, harvested in 2004, it yielded a single barrel of wine. The style today is a true varietal expression of Pinot Gris with aromas of pear and mandarin, abundant flavour, fine texture and a touch of residual sweetness.

$3999each $477DOZEN EACH DOZEN Four different clones of Pinot Gris are hand picked at optimum flavour over a range of ripeness levels off vines grown on a two cane vertical shoot positioned trellis in the Brancott Valley. Parcels from the Renwick sub regions of Wairau Valley are included for texture and complexity. Brancott soils are predominantly aged alluvial loams containing some clay, whilst Renwick has youthful free draining alluvials. Bunches are gently pressed directly to tank and cold settled. Juice are racked to a mixture of old French oak and small fermenters. The barrels are vinified with indigenous yeasts whilst fermenters are seeded to a mixture of yeasts. Batches are regularly stirred throughout a spell of maturation to build volume and texture.

Pale peach yellow colour. Bouquet fills the senses with white florals, honeysuckle and ripe nashi pear. The fresh, textured palate displays light citrus tones as well as flavours of quince, almond meal and a subtle hint of spice which lingers on the persistent, off dry finish.