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Colour light golden hue. Aroma lemon zest, preserved lemon, marmalade. Palate luscious, mouth-filling, intense.

Le Stagiaire Chardonnay is drawn mostly from Garagistes Merricks vineyard, with the balance coming from Balnarring and Tuerong. Barney Flanders doesn't make these wines specifically for this labelall his ferments start out as potential single-vineyard wines, so the single-site wines are barrel selections, with the remaining wines bottled under Le Stagiaire. This provides some idea of how this label is able over-deliver, year in year out.

Little bit of old school Vs new school Chardonnay here. Chardonnay that tastes like Chardonnay. Nice and textured with generosity while still being fresh. A ripping acid line that brings it all together. This is a Tuesday night in a glass kind of Chardonnay, did someone say Nannas roast chicken?

Troy Payten and Ben Jones are making wines with soul & personality out of the Yarra Valley. They have a tremendous passion for wine, something that can be found in every glass of their wines. Fruit comes from Tarrawarra and is handled with all the classic chardonnay techniques. Oak maturation, malolactic fermentation and long lees contact. The result is a flinty style with notes of toast and whipped cream. Yum!

Clean and bright aromas; fleeting touches of passionfruit lead into a palate with very good thrust, flavour and length before faltering slightly on the finish.

The 2023 vintage of Rob Dolan True Colours Chardonnay from Yarra Valley is a true masterpiece. With its pale golden hue, this wine immediately catches the eye. On the nose, it boasts enticing aromas of ripe peach, citrus, and a subtle hint of vanilla. Upon first sip, the palate is greeted with a burst of vibrant acidity, followed by layers of ripe stone fruits, pineapple, and a touch of oak. The mouthfeel is velvety and luxurious, with a long, lingering finish. This Chardonnay truly showcases the skill and expertise of winemaker Rob Dolan, who is based in Victoria. With its perfect balance of fruit, acidity, and oak, this wine is a true reflection of the Yarra Valley terroir. It is best enjoyed with creamy pasta dishes or roasted chicken. A must-try for any Chardonnay lover.

This is our first bottling from the bizarre 2020 vintage, which went from ridiculous to sublime. We had very small crops, early tannin ripeness and picked at low baumé. We avoided disease pressure in a very difficult year for that, and ended up with more transparency and freshness in the fruit than 2019. This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; itâs an intense year for that but also characterised by high natural acidity â perfect for skinsy styles, which can otherwise become a bit soapy. And of course Iâm very pleased with the colour, a perfect match for the new label⦠- Tim Shand, Punt Road