Barrel fermentation and maturation in French oak barriques with partial malolactic has imparted texture and complexity to the minerally grapefruit flavours of this Chardonnay from WA's south-west corner.

The wines of Fraser Gallop Estate are intensely flavoured, textured and complex. Only the finest quality French oak barrels are used for all Fraser Gallop Estate wines, with very specific Bordelais coopers used for the Cabernet Sauvignon and Semillon Sauvignon Blanc blends, and Burgundian coopers for the Chardonnay. The complete winemaking process takes place at the estate - picking to vinification to barrel maturation to bottling to cellaring. Fraser Gallop Estate is an estate grown, produced and bottled wine. Flavours of lemon curd and grapefruit with searing length. A wine with clarity and finesse. A tightly focussed and very precise wine showing seamless fruit purity with the lightly toasted French oak very much in the background. Crystalline acidity and a mouth-watering finish complete this Chardonnay.

A classic Peninsula Chardonnay with richness and complexity and underlying elegance. Peach and tropical fruit aromas combine well with nutty creamy oak and the palate is full flavoured and long.

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 2008 marks the 25th anniversary of Dalwhinnie Chardonnay in the Pyrenees in western Victoria, and the wine is still not missing a beat. With less oak used now than in previous vintages, the wine exhibits magnificent citrus and mineral flavours and aromas with a delicate honey flavour notes and texture. A truly elegant wine.

Dog Point from Marlborough in New Zealand have quickly established themselves as quality Marlborough producers with their range of Chardonnay, Sauvignon Blanc and Pinot Noir. This Chardonnay has lovely texture due to lees stirring and balanced oak influence. Hints of citrus still remain to produce a Chardonnay of versatility.

Poole's Rock Chardonnay gives refreshing zesty flavours, lime juice, lemon zest, lemon grass, green melon, kiwi fruit with a lingering mineral line down the palate, a fresh mouth watering aftertaste.

Te Mata make some sublime Bordeaux style red wines and we've been blessed in recent years with some outstanding vintages. This years release has wonderful floral aromas with intense blackberry, currant and dark plum flavours lead to a rich supple palate with a sustained finish.

Pristine concentration and complexity of favour are the hallmarks of Simmonet-Febvre, a revered maker in Chablis. Stonefruits and ruby grapefruit with grilled nuts, owing no doubt to Simmonet-Febvre's insistence on ageing their Premier-Cru wines on lees for over a year. Has all the zippy-freshness you would expect from a high-level Chablis.

Since the early 90's, Penfolds have been producing Chardonnay from the cool climate region of Tumbarumba. The Chardonnay is elegant with white florals, stone fruits and a great acidity structure. Maturation in French Oak gives the Bin 311 a subtle nutty savoury flavour through and through. A great all season wine for all sorts of occasions.