The bouquet is an enticing mix of white field flowers, grapefruit, pear essence and brioche. Enriched with layers of nougat and nut-meal, the palate's fine, creamy texture is supported by toasted vanillin oak. A bright citrus and chalky lactic acidity adds restraint and length to finish the wine. 'This latest release from the partnership of Jeff Burch and Burgundian winemaker Pasca Marchand is one of the best. Comes off a high point in the Porongurups, with the fruit being naturally fermented and then given 10 months on yeast lees to gather complexity. Intensely powerful, this is a statement of classic, cooler-climate chardonnay. Has become one of the fi nest releases each year. 97/100' - Weekend West, Perth, 28 Jun 2014, by Ray Jordan.

The wine shows an amazing length of flavor and mouthfeel with strong, clean acid on the finish and some secondary characters derived from the slight solids ferment. A great example of Hunter chardonnay with its the citrus/acid backbone, which is a benefit of no malolactic fermentation.

A fine-boned Chardonnay that reflects vintage conditions and the character of a unique vineyard site purchased by Shaw + Smith in 2012. Inaugural vintage: 2014. Planted in 1999, the vineyard has east and west facing aspects and reaches 500 meters above sea level. The soil is brown loam over clay with some broken shale and stone on the ridges. The wine is100% hand-picked and whole-bunch pressed, then fermented and matured on lees in 500-litre French oak puncheons (30% new) for 9 months.

omplex, rich, and highly-rated white wine showcasing aromas of white pear, yellow peach, lime zest, and creamy, nutty oak. It features a vibrant, structured palate with tense acidity, mineral notes, and a long, creamy finish.

Margaret River icons, Leeuwin Estate, have produced a wine of true class here. A great finish to the vintage shows up here with aromas of cassis, redcurrant and chocolate. Sweet ripe fruit on the palate is well matched with toasty French oak and fine tannin.

Pale, straw colour with insinuations of green. Overt, ripe varietal fruit characters on the nose - pineapple, citrus and nectarine derived are from the warm vintage conditions. Mineral characters, orange blossom and almond meal along with some lees derived creaminess are all balanced within this multi-dimensional palate.

Yering Station Reserve wines are produced only in years of outstanding quality. The chardonnay is prodominetly sourced from D block on wineries estate.

What a magnificent wine! A pioneer in the modern Australian Chardonnay stakes, the Vat 47 from the Hunter Valley has a silky bouquet of melon stone fruit and creamy oak that is followed by a palate of extraordinary balance and length. An absolute classic and will only get better with some medium term ageing.

Pale gold in the glass, with green highlights. The nose is lifted and aromatic with white blossom, ripe, yellow stonefruits, toasty oak characters, and a complex nuttiness, shot through by minerality. The palate is rich and textural, with layers of fruit, balanced by citrus-like acidity. Long and finely detailed on the finish. 100% Chardonnay from vineyards in the small appellation of Ladoix.The soils of the upper slopes are pebbly and reddish (iron-rich olite) with a high limestone content and quite marly. These suit great white wines. The grapes are harvested by hand and then directly pressed in a pneumatic press. Alcoholic fermentation takes place entirely in French oak barrels, of which 30% are new. The lees are stirred (bâtonnage) occasionally during ageing, which lasts 10 months. Jaffelins history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). Over the centuries, their cellars have housed the wines of the Collégiale and the Cardinals. The cellars changed ownership in 1816, when the Jaffelin brothers established themselves as negociants in the region. Today their wines rest in the monastic tranquility of the Chapitres cellars, just as they did eight centuries ago. Jaffelin entered a new chapter in its history in 2004, after completely renovating the vat room, and equipping it with modern winemaking equipment. They strive to bring out the Burgundy terroirs, cru by cru, wine by wine, at every stage of the winemaking process.