Petaluma use their impressive vineyard holding in the Adelaide Hills to produce a Chardonnay that shows poise and precision. Sourced from vineyards in Lenswood and Balhannah and then fermented in a combination of one and two year old French oak as well as stainless steel. Lees sturring helps add complexity and texture while the cool-climate fruit adds minerality and freshness.

Our family's vineyard lies high in the Adelaide Hills, where rows of vines traverse the undulating landscape intersected by ancient gum trees and gentle streams. Our Western Branch vineyard is home to our beloved stone barn and vast botanical gardens, as illustrated on these labels. With abundant wildlife, it is a special place of remarkable natural beauty and the perfect setting to craft this charming and elegant range of Estate Wines. 

Vibrant lemon rind, stone fruit and key lime flavours. The chardonnay offers great length and fresh acidity. Finishing dry with a hint of creaminess. Zippy and lively this is the perfect sparkling for any celebration. 2022 Howard Vineyard Sparkling Blanc De Blancs pairs perfectly with fresh oysters.

Sitting high in the Adelaide Hills, Sidewood hand craft single vineyard wines of the utmost complexity. Their Chardonnay is made up of four French Chardonnay clones from the Ashwood vineyard and shows a crisp front palate with lifted layers of aromatic fruit. Each clone provides a unique flavour profile to the end result and delivers a wine displaying complex pear, peach & fig fruit flavours with some lovely nutmeg and sage spice notes.

The Lane Series Chardonnay 750mL is available in a single bottle. This Chardonnay offers aromas of white flower, lime zest and roasted cashew. The palate shows white peach and green apple, hints of toasty oak with a fresh creamy and flinty finish. The Lane Series Chardonnay 750mL is the perfect choice for any occasion, so grab yours now.

Chardonnay coming from the Bizot Vineyard in the Piccadilly Valley (Adelaide Hills), planted in 1996 at 500M altitude. Hand harvested (clones 76 and 95) on 1 March 2016 and whole bunch pressed (low yields of just 487.5L per tonne). Method Classic - first fermentation and ageing on full lees in old oak for 10 months, second fermentation and ageing in bottle on lees for 42 months. Disgorged September 2020.