Outstanding Langtons Classification. The locals around the Lovedale property say that the sandy soils are so poor, that even the rabbits have to bring a tucker box just to survive! The lean and mean terroir is elemental to the long lived, fine boned style. Lovedale has claimed no fewer than 150 gold medals and 70 trophies throughout its illustrious history. An enduring and timeless effort of elegance and grace, Lovedale stands as the quintessential expression of Hunter Valley Semillon, one of Australia's great contributions to the international atlas of wine.

$7099each $851DOZEN EACH DOZEN Semillon for this amazing wine is sourced entirely from the Lovedale Vineyard, originally planted by legendary winemaker Maurice O'Shea in 1946. Fruit is harvested relatively early for a wine with relatively low alcohol and naturally high acidities. All grapes are hand picked and sent to the Mt Pleasant wineworks where they are destemmed and crushed, the musts are chilled and the juices are drained. After forty eight hours settling, the clear juices are racked off, warmed and inoculated with neutral yeast. Ferments are slow and kept at cool temperatures to retain flavour. Lovedale is bottled just three weeks after vinification and held back for several years of bottle ageing under the Mt Pleasant cellars. Alcohol 10.0%

Deep straw hues. Vibrant bouquet, complex and effusive with layers of citrus fruit, lemon curd, honey and hints of toast, notes of crushed quartz and wild herb. Long and complex palate exhibiting youthful vibrancy and aged complexity. Primary citrus fruits intertwine with mineral acidity and developing toasty aged influences. Flavour weight then increases across the length and breadth of the delicate, complex and finely structured palate.

From the best parcels of fruit grown to the High Eden Ridge Estate vineyard, these are the earliest plantings of Chardonnay in South Austraia and some of the oldest in the country. The east facing escarpment rises 550 metres above sea level and separates the dramatically cooler Eden Valley, providing a myriad of interesting mesoclimates and vineyards which have been refined over time, along with the winemaking. The vines are painstakingly pruned by hand and yields are methodically thinned to ensure grapes develop the requisite intensity of flavour.

$3799each $455DOZEN EACH DOZEN Mountadam vineyards were re-established as part of a deeply personal project by one of Australia's most entrepreneurial winemaking dynasties. The cool climes of High Eden Ridge, the large clonal variation and the very different aspects of the Mountadam blocks necessitate careful attention to the ripening of fruit. Fruit is harvested throughout the chill of night and gently pressed, juice are fermented in an extravagantly high proportion of new French oak barriques and treated to the occasional lees stirring battonage, completion of malolactic, racked and returned, followed by a year's maturation and final racking before assemblage.

Light golden hue. Classic Chardonnay fruit aromas of peach, nectarine and nashi pear. A rich barrel ferment palate of grilled nuts with clove and nutmeg spice supported by a citrus grapefruit core, all contributing to the immense flavour and length. Match with fried whiting fillets, camembert or recipes which call for white truffle.

Marble Hill was a stately old manor in the Adelaide Hills, the colonial Governor’s summer residence. Planted to a unique clone of Burgundy Chardonuet in the 1860s, the ancient vines came to the attention of the legendery David Wynn, who removed cuttings back to Mountadam, the oldest cool climate Chardonnay vines on the continent. The original stocks in Burgundy were wiped out by phylloxera and Marble Hill was destroyed by fire in the 1950s. There truly is no Chardonnay in the world like Marble Hill.

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Mt Difficulty were established in just the right way, when Bannockburn's most dedicated growers formed a commune to make Central Otago's finest wines. Riesling is sourced predominantly from Templars Hill vineyard, hand picked and fermented to dryness through the action of indigenous yeasts on full solids, rested unstirred on gross yeast lees for eleven months to build exceptional palate weight. Ripe citrus bouquet, peach blossom and linear grapefruit palate, a lovely line and drive, a pithy phenolic structure, works in harmony with the acidity to frame the finish beautifully.

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Mt Difficulty are sourced from resplendent sites at Bannockburn, south of the Kawarau River, under the close scrutiny of a highly accomplished viticultural team. An assemblage of fruit from a number of estate vineyards, Long Gully and Templars Hill, Ferris and Bannockburn Bay, Swansong and Pipeclay Terrace. A stunning nose of white peach, blossoms and bosc pear, luscious fruits to the palate, creamy and full of more ish flavour, gossamer textured and defined. Enriched by lees texture, reined in by lithe acid tang, a rich, minerally, stone fruit driven finish.

$3199each $383DOZEN EACH DOZEN Grapes are hand harvested in top condition and processed in a reductive manner, the juices settled overnight and racked slightly cloudy the following morning. A cool fermentation maximizes varietal charm. All components remain five months on gross yeast lees whilst being treated to a weekly stirring, enhancing the complexity and textural aspects of the final wine.

Auspiciously centred around the felicitious township of Bannockburn, an area of terrestrial and climactic extremes, Mt Difficulty are a co operatrive of Central Otago's most distinguished growers. Assembled from a compilation of parcels Sauvignon Blanc, picked off the Templars Hill, Mansons Farm and Saffron vineyards, a tenth of the wine is treated to ferments in pre loved oak barrels for a touch of Fumé Blanc. Redolent of lime, quince and pungent hay, four months weekly stirring on gross lees has added serious palate weight while infusing optimal varietal richness.

$3199each $383DOZEN EACH DOZEN

Mt Difficulty is one of the most venerable wineries in all Aotearoa, they retain access to some of the oldest vineyards. The propitious vines at McFelin Ridge make a bigger, savoury style of Chardonnay. Destemmed fruit is pressed to a selection of seasoned and new French oak for vinification on full solids to indigenous yeasts, partial malolactic and bottling in March of the following year. Cashews, mineral and flint, perfumed by peach, stonefruits and lime, encased in a brioche of creamy palate textures, resolving on a butternut, juicy jonagold finish.

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Harry Friend was raised on a dairy farm in Gippsland which is now home to the Narkoojee vineyard wineworks. He retired from his position as Lecturer in Civil Engineering at Victoria University to make good wine. Axel Friend worked the vineyard alongside his father and graduated from Sturt University where he studied Oenology. Lily Grace is vintaged from younger estate plantings, named after first grandchild, Lily Grace Friend. The kind of Chardonnay to match with rustic fare, fresh water fish, anything truffled or oven hot bread.

$3399each $407DOZEN EACH DOZEN Narkoojee are a boutique operation committed to the production of premier quality wines, reflecting both varietal and regional character. Narkoojee, meaning place of flowers, was a dairy farm owned and operated by Edna and Athelstan Friend, since the early 1940s. Their son Harry planted the first experimental vines back in 1980. The vineyard is planted to deep alluvial soils with mixtures of clay, silt, sand and ironstone gravels. The combination of location, soils and climate forms the ideal environment for production of classic cool climate wines. Chardonnay is wild indigenous vineyard yeast fermented, followed by a course of maturation in a mix of seasoned and new French oak barriques.

Brilliant green gold colour. Citrus with melon bouquets, peach and stone fruit kernel. An intensely flavoured wine with melon and white nectarine on the palate, citrus, lemon zest and spicy, integrated French oak. Creamily textured with a long finish balanced by clean mineral acid. Marvelously integrated, seamless and ripe, the perfect wine to accompany white meats and the freshest seafood.

When Nautilus wins another award, that's all very well, but the aim is to ensure that the wines are always crafted from outstanding fruit and fashioned to deliver a peerless experience. There are very few parcels of Alabarino vine in the new world, Nautilus husband the finest in all Aotearoa. Only ever vintaged in limited amounts, grapes are all hand picked at complete ripeness without any excessive sweetness. A beautiful bouquet of honeysuckle and fresh apricots, mandarin, melons and quince, followed by a well fleshed and gingerly complexed palate, textural with fruit, all the way to a refreshing zingy finish.

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One of New Zealand's most consistent Chardonnay, a label that will not disappoint, Nautilus has received great recognition at international competitions. Whole bunches are treated to an indigenous fermentation in a mix of seasoned and new French oak barriques, followed by a course of lees battonage for richness. A highly demanding viticultural focus, combined with the best of old and new world winemaking techniques, translates into a wine of balance and poise, as mesmerisingly aesthetic as the spiral on a nautilus shell.

$3999each $479DOZEN EACH DOZEN Parcels of clone 15 Chardonnay from the Renwick block and Korohi Vineyard on Pauls Road, are vinified alongside harvests of Dijon clone 95, grown by Jim and Debbie Greer on their Rapaura Road property. These sites are stony and free draining, giving naturally low yields and fantastic depth of flavour. All blocks are hand picked to a schedule determined by full ripeness without excessive sugars, whole bunch pressed and wild yeast fermented in French oak barriques. A regimen of lees stirring post ferment adds textural richness.

Pale straw in colour. A lifted aroma of tropical fruit and melon supported by toasty oak. On the palate are grapefruit/ citrus flavours integrated with nutty/ biscuit characters derived from indigenous fermentation and lees stirring. Nautilus has a tight mineral structure in its youth and develops a creamy texture as it matures.