Tapanappa are a joint venture of elite peerage, a vinous concord between Petaluma's Brian Croser, Champagne Bollinger and Chateau Lynch Bages. Brian Croser selected the Piccadilly Valley at the centre of the Adelaide Hills in 1978 because it provided the best terroirs in which to grow Chardonnay for Petaluma and for Croser sparkling. Grapes are all hand picked and destemmed into a high proportion of new French Vosges oak barriques for ferment through the action of home yeasts over the course of a cool Piccadilly Valley autumn. Ripe peaches, quince and fig, marzipan and vanilla oak complement the fresh fruit.

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Tiers is a mere three hectares of intensively managed, closely planted, historically significant Chardonnay vines. The growing seasons at Piccadilly are uncannily similar to the microclimes of Burgundy and Dijon. Tiers Vineyard was the first site planted in the region since the nineteenth century and is at the centre of the Piccadilly Valley, at 450 metres, near the Petaluma wineworks and Brian Croser's home. The Chardonnay vines on Tiers Vineyard were derived from an old Davis California clone, originally imported from Mersault during the 1880s. A mere 300 dozen are produced.

$10599each $1271DOZEN EACH DOZEN Hand picked grapes are de-stemmed, crushed and chilled to 2C on the way to an air bag press. Cold juices are gravitated away and only light pressings are added back. After two days of cold settling, the clear juices are racked to a high proportion of new French Vosges oak barriques for a long cool vinification under the estate cellars. Upon completion of ferments, the barriques are topped up, treated to partial malolactic and matured ten months on gross lees. In the spring, barrels are slightly sulphured, followed by rack and return for clarification and bottling.

Rich straw hues. Varietal bouquet of ripe peach and melon, subtle marzipan and brioche characters are derived from the malolactic, yeast lees contact and refined French oak. A consistent terroir feature of Tiers Chardonnay are its substantial textures, effusive palate, undulating flavours and mouth filling savoury finish. Tiers unravels a cornucopia of spiced honey and toasted brulee characters as it evolves in the glass.

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There's a very special southerly facing block at TarraWarra, which was planted to the auspicious Mendoza clone from cuttings off the illustrious Leeuwin Estate vineyards in Margaret River. There are few harvests like it in Yarra Valley, treated to a gentle whole bunch press into French oak barrels for a wild yeast ferment and ten months of age. Defined by its creamy grapefruit curd richness, intensity of flavour and magnificent length, Yarra Valley Chardonnay which bridges the gap between well fleshed fruit and crisp savouryness, moreish at the finish on a lingering note of frangipane and spice.

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The zenith in Clare Valley Chardonnay, St Andrews are a true labour of love for the Taylor family, sourced from an historical property adjacent to the estate wineworks. St Andrews continue to attract an impressive array of international awards and recognition for their outstanding quality. Parcels of French Bernard clone Chardonnay are selectively hand picked off the distinguished Angela block G30 and Victoria block V20, carefully sorted and gently pressed into the extravagance of new Louis Latour French oak for an opulent barrel ferment and course of age.

$3899each $467DOZEN EACH DOZEN The aim is to craft a wine of delicacy and finesse, grapes are harvested throughout the cool of night, gently whole berry pressed and chilled to eight degrees C. The entire process with fifteen minutes of harvest to capture and preserve the excellence of fruit in the vineyard. Juices are cold settled and transferred to a selection of 80% new, tight grained French oak barriques by artisanal Burgundy coopers Louis Latour, for inoculation to Cepage Chardonnay yeasts. Upon completion, batches are treated to nine weeks of lees stirring battonage and ten months maturation, followed by minimal fining and filtration.

Youthful pale straw hues. Ripe stone fruit aromas along with hints of tropical fruit and subtle citrus zest, enticing sweet spice and savoury cashew of French oak. Medium bodied yet sumptuous wine with an enjoyable creaminess to the mid-palate, flavours of juicy white fleshed stone fruit, cleansing citrus at the finish, wonderful persistence and length.

Clare Valley regularly sets the benchmark in new world Riesling, St Andrews are crafted from fruit grown to an elite tally of distinguished blocks, established 1892 on the most splendid terroirs amongst the rolling pastoral idylls of Valley Clare. Only ever assembled and released out of the finest vintages, it remains essential to pick and gently crush the fruit within fifteen minutes. Refined, tightly focused, a sublime Riesling of astounding balance, its flow of lemons and lime over a seamless spine of natural acidity, resolves on a finish of extraordinary length.

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Vinsanto is also known as Vino Santo or sacred wine, so named for it's use by clergy and congregation during the holy mass. It has been vinified in Tuscany since at least medieval times and Antinori have been making it for centuries. A pious cepage of Trebbiano and Malvasia sourced exclusively off vines grown to three Antinori estates in Chianti Classico.

$6699each $803DOZEN EACH DOZEN Grapes are selected and picked at various times throughout the harvest. Those picked during the earlier parts of vintage show higher acidity, while those picked later attain higher levels of ripeness, achieving a balance between natural fruit sugar content and acidity. Grapes are spread by hand on special straw mats in the appassitoio, a large, airy loft at theTignanello wineworks, where they are left to dry until the end of December. Fruit is pressed and the must transferred to traditional small, 50-200 litres oak casks known as caratelli, for a long, slow vinification which is arrested when the wine reaches 16. Vinsanto is aged in the caratelli three years before a very light filtration.

Bright yellow colour with deep amber hues. Gently vinous bouquet with honey and dried fruits notes. An attractive set of leather, caramel, roasted nuts, spices and orange peel. Dense and round on the palate with fine structure with a delicate and long finish. Aftertaste caracterized by pleasant dried fruits and toasty notes.

Sauvignon Blanc in the way of the full bodied, ageworthy efforts from Bordeaux and Sancerre. Oak treatments and a judicious term of age build palate texture, while encouraging mouthfilling savouryness and sublime sauvage. Grapes are all hand picked and whole bunch pressed into four 600 litres, Rhône styled oak fermenting vats for ten days vinification and ten months on sediments, treated to the occasional lees stirring battonage before bottling in January. The big boned, well fleshed genre of Sauvignon Blanc which unlocks the fruity exterior and reveals the cornucopia of complexity within.

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By those wonderful folks who bring us Shaw & Smith, Tolpuddle was planted to vine in 1988, on a highly precious site along Back Tea Tree Road, just outside Hobart. The inaugural vintage claimed Tasmanian Vineyard of Year in 2006, Martin Shaw and Michael Hill Smith acquired the property in 2011, with a view to elevating the excruciatingly limited release Tolpuddle wines to the status of a national Grand Cru. A singular experience in new world Pinot Noir, Tolpuddle unravels endless layers of pastoral complexity, powerfully structured yet elegant, immaculate and poised.

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