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Chard Farm was established in 1987 by Motueka brothers Rob and Greg Hay. They were the first to come into the area with the intention of setting up a commercial vineyard, settling on Chard Farm after an exhaustive search for a site which best emulated the cool continental climate and soils of some of the greatest wine producing areas of the world, most notably Burgundy and Alsace. The investigation lead to Central Otago, the long term goal being to craft the finest classic cool climate wines in a structured and generously proportioned old world style.

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The chilly early mists, exhilerating maritime breezes and undulating terroirs of Mornington are heaven sent for the realization of Burgundy styled Chardonnay wines. Half the plantings at Hillcrest Road are Chardonnay, one and a half acres of a single clone, originally intended for an elite sparkling Cuvee. Such is the quality of fruit, its remarkable concentration of flavour and flawless acidity, choice parcels are set aside for a pure varietal wine. Structured, seamless and intense, single vineyard block Mornington Chardonnay of the highest order.

$5199each $623DOZEN EACH DOZEN Painstakingly husbanded to excruciating standards of viticulture, Hillcrest Road Vineyard is dry grown and closely cropped at less than two tonnes per acre, for vintages of extremely limited yields. It is a small, pampered site which affords the Circe team a rare indulgement of attending to each vine as an individual, focusing on every detail and maintaining a meticulous vigil on the soils. The quality of fruit speaks for itself, as there are no substitutes for footprints in the vineyard. Those parcels of hand picked and hand sorted Chardonnay, which merit inclusion into a pure varietal wine, are treated to an old world style of vinification, extended exposure to gross sedimentery lees and luxurious French oak treatments.

Clairault was the sixth Margaret River estate to plant vines, it remains one of the oldest privately owned operations within the premier Wilyabrup appellation. The pristine, undulating property, situated less than four kilometres inland from Cape Clairault peninsula and 120 meters above sea level, is endowed with bountiful creeks, natural springs and some of the oldest native forests in the southwest. The Clairault team take great care of local flora and fauna, mother nature reciprocates, in the form of intensely flavoured Chardonnay with refined balance and exquisite style.

$3699each $443DOZEN EACH DOZEN

Bright straw yellow hues. White pears, jasmine and brioche, subtle wet granite notes. Oyster shell and white pear, a medley of texture and flavours, over a delicate yet firm core of structured oak and ripe fruit, the palate remarkable for its purity, stonefruits and nectarine have never been crisper and fresh, a juicy length of complexity, resolving on a lasting, textural mineral finish.

Biological farming is a passion at Clairault, incorporating a mix of organic and conventional farming techniques which place a strong emphasis on soil biology. The achievement is high quality Chardonnay, such low intervention techniques ensure that only the healthiest grapes are grown, achieving optimum flavour for in the final wine. Fruit is picked early morning and pressed, a portion as bunches, oak fermented in a high proportion of French barriques, partial malolactic and nine months maturation, stirred and topped fortnightly before the final assemblage.

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Pale yellow hues. The bouquet offers ripe fruits and white pear, baked nectarine flan, cinnamon, creme brulee and limes. Rich and powerful palate entry, sweet melon fruit surrounded by a fine mesh of oak tannins, a long creamy finish, lingering lime and stone fruit flavours, awash in vibrant natural acid. Perfect match to guinea fowl or marron a la armoricaine.

Chardonnay performs so well at Clarence House, that precious blocks were set aside for a second planting of the courtly varietal. The brisk maritime climes of Hobart encourage a savoury, saline style of Chardonnay, weighty with all the ripe orchard fruit flavours yet awash with the scents of the sea, oyster shell, tradewind and fragrant old spice. Treated to a traditional burgundesque style of ferments and élevage, Clarence House frame their Chardonnay with just the right amount of fine French oak, made for matching alongside fruits de mer, frogs au feuilleté and all fancy French fare.

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A scrupulous cull of the most exquisite parcels, a regimen of traditional burgundian methods and extended term in an extravagant selection of the finest French oak. Clarence House established superior clones Chardonnay to an exquisite terroir of undulating northeast slopes, awakened by the warmth of early morning sunlight, sheltered from the harsh impact of late afternoon heat. The Chardonnay grown here speaks of propitious Jurassic soils and invigorating maritime winds, infused by the abundance of eucalypt and verdant green, articulate of its complex mineral provenance, chiselled and refined.

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