Xanadu's salubrious vineyards are at the heart of Margaret River's most prestigious viticultural precinct. Warm growing seasons with cooling sea breezes create the perfect maritime growing climes. It is here that Chardonnay takes on an added dimension that's unique to Margaret River. More concentrated and more complex, more viscous and more tangy, without being weighty or cloying. The voluptuous fruit lends itself to wild yeast ferments and luxurious lees regimens, Xanadu's award winning team are masterful at both.

$3799each $455DOZEN EACH DOZEN What good is a vintage of the finest fruit if it's harvested on the wrong day? The enduring philosophy at Xanadu is that timing is everything, picking at just the right time and guiding the fruit through to the bottle without too much intervention. Sandy loam soils over coarser ancient gravels encourage vines to yield the most intense fruit. Natural ferments keep the focus on preserving the integrity of Margaret River excellence with precision and depth. The choicest parcels of Gin Gin clone Chardonnay are whole bunch pressed into a selection of seasoned and new French oak barrels for a wild, indigenous yeast vinification, followed by nine months sedimentery lees battonage for textural richness and complexity. Alcohol 13.0%

Pale straw with green hues. Bright citrus and white fleshed stone fruit notes over underlying hints of smoky oak, roasted hazelnuts and white flowers. A full bodied palate offering white nectarines, figs and zesty lemony flavours. Lovely complexity with a nutty, mealy texture derived from lees stirring, the taught mineral acidity combines with the bright fruit to focus the wine perfectly to a dry, persistent finish.

$10399each $1247DOZEN EACH DOZEN

$7999each $959DOZEN EACH DOZEN

Exclusively Mendoza clone Chardonnay, hand picked off the propitious vines at parcel 1 of the illustrious Block 6 at Yabby Lake's Tuerong vineyard on the Mornington Peninsula. Grapes are crushed and pressed along with the complete solids into a selection of seasoned and new, tightly grained 500 litre French oak puncheons, naturally vinified for three weeks through the action of wild indigenous yeasts, followed by eleven months maturation. An exotic array of applejack, citrus blossom, grapefruit pith, almond meal and flint aromas, a precise mineral intensity.

$8999each $1077DOZEN EACH DOZEN

A generously proportioned, single vineyard wine from the Yabby Lake property at Tuerong. Inspired by the great Chardonnays of Burgundy, Yabby Lake are an articulation of the auspicious terroir and climes of Mornington. A blend of three splendid clones, P58 from Block 1, B76 from Block 4 and the Mendoza off Blocks 1 and 6, each planted to a specific regimen of aspects and soil, are exactingly crafted and assembled. A long term commitment to producing the finest Chardonnay has achieved the creation of a truly remarkable wine.

$3999each $479DOZEN EACH DOZEN The subtle variations on each block infuse grapes with a great depth of character and personality which is realized in the finished wine. Fruit is hand picked and each block is handled separately to ensure individual parcels achieve their ultimate potential. Bunches are gently whole pressed through small batches into a selection of seasoned and new, tightly grained 500 litre French oak puncheons. Vinification commences naturally through the action of wild indigenous yeasts and is complete in a little over a fortnight. Yabby Lake is matured eleven months on gross sedimentery lees without any malolactic treatments, before identifying the best barrels for assemblage into the finished wine.

Brilliant, vibrant appearance. Fine, lifted nose, complex and beguiling. The palate is fine and tightly wound with a precise mineral intensity. Elegantly balanced, dominated by crisp varietal fruit and integrated nutty oak. Medium bodied, well structured, showing great length and poise, finishing with great purity and length.

$2299each $275DOZEN EACH DOZEN

One of Victoria's, indeed the nation's, first ever Chardonnay, the ancient plots at Yering Station are still producing grapes which form the backbone to some of the most enduring Yarra Valley vintages. There are a number of Yering Station editions of Chardonnay each year, even within the precious old vineyards there are unique individual microclimes, determining each parcel's eligibility for inclusion. Priority is given to limiting yields, thereby optimising flavour. A rich course of wild yeast oak barrel ferments achieves a big, golden Chardonnay wine.

$3399each $407DOZEN EACH DOZEN Yering Station Chardonnay showed extremely well at Paris Wine Exhibitions of the 1800s. William Ryrie pioneered grape growing in Victoria circa 1838, planting the first vines at Yering Station. The historic Old Winery Building originally housed some very advanced winemaking equipment imported from France. Today's Yering Station is vinified from parcels of hand picked fruit, off a mixture of clones P58, 76, 95 and Mendoza, up to thirty years of age, planted to grey loam over yellow clay soils, trained to trellis VSP. Inoculated to a mix of wild and cultured yeasts, barrel fermented for a fortnight and matured nine months in new and seasoned, 228 & 500 litres French oak barrels.

Light field straw hues. Intense mixture of white peaches and pear coupled with a creamy barrel ferment nuttiness. Fresh and inviting, a citrus backbone provides support for the fresh stone fruits. The underlying vanillin oak adds complexity bringing a pure centre and finishing with a fine line. Match to whiting caprice or an asparagus and chicken caesar.

Only ever made in the most exceptional vintage years, a Yarra Valley flagship of superior structure, styling and finesse. Yering Station are always very excited when they can bring in a harvest of such quality, a wine of great elegance, remarkable intensity of fruit and exquisite balance. Everything that a first growth in Chardonnay should be, treated to wild yeast and barrel ferments, as always for a reserve wine by this artisanal team, extremely limited in production.

$11299each $1355DOZEN EACH DOZEN A block of splendid old vines grown on the other side of the hill to Yering Station, yields a peerless quality of Chardonnay which forms the backbone of a reserve wine in nothing but the finest years. Grapes are hand picked off a Mendoza clone of vines, a third of which are up to thirty years of age, planted to sandy clay loam, all closely trained to trellis vertical shoot positioning and managed to yield a scant 1.8 tonnes/acre. Bunches are sent directly to an equal balance of new and seasoned French 500 litre oak puncheons, inoculated to a mix of wild indigenous and cultured CY3079 yeasts. Two to three weeks of luxurious barrel ferments are followed by eleven months maturation.

Bright, light straw with green hues. Classic white peach/ pear nose complexed by citrus undertones. Delicate cinnamon spice compliment the toasty barrel ferment creaminess. Pristine yet rich and complex palate, the fruit centre expresses purity and focus, grapefruit minerality combined with toasty oak spices enhance a very long, elegant finish.

Yering Station have been growing grapes since the 1830s and bottling their wines on the property since the 1850s. Touted as Victoria's first winery, they have consistently produced some of Australia's most recognizeable, most highly awarded and most dependable table wines, since the resurgence of Yarra Valley as a winegrowing region. Today's Yering Station winemaking team know good Chardonnay fruit when they see it, choosing the finest parcels for your Village, selected on the basis of good flavour profiles and clear varietal expression.

$2499each $299DOZEN EACH DOZEN Mendoza clone Chardonnay, grown to grey loam over yellow clays, trained to trellis vertical shoot positioning, with an average yield of 1½ t/acre. A combination of hand picked and harvested grapes are gently pressed to capture the pristine fruit characters, fully barrel fermented in a selection of seasoned and new French oak puncheons and barriques. A course of sedimentery lees stirring battonage over the term of eleven months maturation contributes complexity and adds richness.

Pale straw, green hues. Lovely white peach and pear fruit, creamy barrel ferment nose, cashew nut supported by citrus/ mineral freshness. Medium weight palate, an intoxicating mix of stone fruit purity and edgy flintiness, supported by well integrated oak vanillin spice richness, finishing on a crisp clean acid tail.

$3099each $371DOZEN EACH DOZEN