$8499each $1019DOZEN EACH DOZEN

Grown to the balmy coastal climes of our great southern land, burnished by the extended northern sunshine and invigorated by the sobering winds off balmy Bass Strait. The moreishly rich grapefruit style, vinified from the exclusively free run pressings for pure pristine opulence, barrel fermented in lovely French oak and treated to the extravagance of lees stirring malolactic. Brilliantly proportioned of pineapple and pith, sherbet and citrus, its magnificent length of lime curd sweetness and oak influenced mineral, resolving on an awesome, seaspray oyster shell finish.

$3799each $455DOZEN EACH DOZEN

$4999each $599DOZEN EACH DOZEN

Bellarmine jugs were used throughout the middle ages to carry wine from oak cask to table. The Bellarmine property at Pemberton was planted entirely by hand, vines were trained from ground up, to expose the ripening grapes to optimal sunshine. The terroirs and clime here are a Chardonnay maker's dream come true. Soils are red gravel laterite, offering excellent drainage while providing warmth to the vine root systems at night, courtesy of heat that the gravels have absorbed during the day. A lightly oaked wine, highly evocative of the dry and fruity Chablis style.

$2399each $287DOZEN EACH DOZEN Chardonnay is sourced exclusively from Bellarmine vineyard in the high quality cool climate region of Pemberton. Fruit is harvested throughout the cool of night. Juices are gently pressed off skins and separated from the harder solids. Juices are cold settled for two days, the clear juices are racked away from lees and innoculated. A portion is transferred to oak for vinification, the balance remains in tank. Ferments are temperature controlled to achieve a gradual drop in sugar levels whilst retaining maximum flavour. Upon completion, the wines are battonaged to infuse complexity and introduce a touch of creaminess, followed by a term of maturation in a selection of new and seasoned French oak barrels.

Pale yellow hues. Stonefruits and nectarine, citrus with subtle oak. Complex palate with citrus, green apple, and nectarine flavours. Subtle spicy oak, tight acidity and a creamy texture, supported by crisp minerality, extended palate length and persistence of flavour. Enjoy with crispy skin roast chicken, crackling pork or fine wet cheese.

Bellingham's closely coddled block at Main Ridge yields a quality of Chardonnay which articulates the expression of a very special site. Hand picked fruit is whole bunch pressed and barrel fermented in a mix of new and seasoned French oak, followed by a traditional regimen of lees stirring and shrewd course of partial malolactic. The judiciousness of restrained oak encourages delicate white peach and subtle florals to emerge, a light toastyness and vanilla pod characters in support of juicy stone fruits, finish seamlessly on a length of perfectly pitched citrus acid.

$2799each $335DOZEN EACH DOZEN

The small but dedicated team at Bellvale take inspiration from the big boned Chardonnays of Cote de Beaune, drawing fruit off five closely managed hectares on the temperate, maritime windswept pasteurs of Gippsland south. Hand picking and sorting are a matter of course, lees exposure, barrel ferments and traditional Burgundian regimens add palate weight and flesh. A crisp, mineral style, defined by its penetrating acid line and evocative of Chablis, its fresh cut orchard fruit character and juicy apple zip are supported by a wafer of creamily spiced oak.

$3399each $407DOZEN EACH DOZEN

There are a mere five hectares Chardonnay at Bellvale, planted to a number of clones for opulence and complexity. Burgundian techniques of viticulture are the order of day, it is after all Gippsland, vine density is high and crop load is duly limited for harvests of the most superior quality. Time spent working vintages along the Cote d'Or translates into a refined, textural cool climate Chardonnay that's mineral and crisp, due to higher acidity, tightly structured, with a well defined balance between fruit, secondary evolved characters and seamlessly integrated oak.

$2499each $299DOZEN EACH DOZEN

McLaren Vale makes august Chardonnay wines, multi dimensional, seamless and affable. Beresford planted their rootstock in the 1960s and now host some of the most auspicious Chardonnay vines. Barrel fermented in a high proportion of new French oak and treated to six months on yeast lees sediments to achieve palate flavour and textural richness. Lifted crème brulee, nectarine and peach, its luxurious French vanilla toastyness and sound weight of fruit makes Beresford the Chardonnay of choice to match white meats and roast game.

$2199each $263DOZEN EACH DOZEN

$3599each $431DOZEN EACH DOZEN

Barossa makes a gentler style of Chardonnay. The Schrapel family had the foresight to sow Chardonnay vines long ago, the quality of fruit that grows from these old plantings is now outstanding. A fortnight of ferment is followed by two months of lees stirring battonage on sedimentery lees. Grapefruit, apples and pears to the bouquet, the palate flows with delicate flavours, bakery and butternut, golden apple, peaches and quince. Like all great Chardonnay, Bethany affords the opportunity to experience a growing complexity of remarkable richness as the wine breathes and continues to evolve.

$2099each $251DOZEN EACH DOZEN

For aspirants in pursuit of nothing but the best, hand picked and whole bunch pressed into a high proportion of new French oak for a wild indigenous yeast ferment, completion of malolactic and nine months lees stirring battonage. Each barrel is pointedly encouraged to complete its course as an individual wine until the final assemblage. Intensely aromatic of white nectarines, apricot and grapefruits over subtle creamy cashew and nougat richness, a richly textured, weighty palate framed by bright acidity and a veneer of the most delicate, showroom oak.

$3599each $431DOZEN EACH DOZEN

$22999each $2759DOZEN EACH DOZEN