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A spot-on balance of flintiness and flesh in this smashable Yarra Chardonnay made by Kirilly Gordon.

Ovata by Oakridge is a vibrant & stylish sparkling wine crafted from select parcels of Yarra Valley Chardonnay and Pinot Noir.

96pts Campbell Mattinson - "Straw-yellow. In the zone for flavour, texture and length. Peach, pear, grapefruit and spice notes generate excellent power but it’s the mouthfeel and overall class that really seal the deal. It’s complex at every turn but inviting and accessible too. A top example of modern Australian chardonnay."

This Yering Station Chardonnay has reached a beautifully creamy maturity. The bright peach flavors have softened into a smooth, honeyed richness, perfectly balanced by a "toasty" warmth from the oak that now feels like a gentle hint of roasted nuts. It’s silky and well-rounded on the palate, making it an incredibly easy-drinking white that punches well above its weight. If you love a white wine that is smooth, elegant, and full of character, this is at its absolute best right now.

Crafted by viticulturist and winemaker Tom Carson alongside his wife Nadège, the Autres Terres Nenagh Park Chardonnay originates from off-site fruit selected to complement Serrat's home block. Sourced from the Nenagh Park vineyard in Yarra Glen, planted in 1989 to the rare Penfolds 58 clone, the vines sit on a cool, south-east facing slope that receives gentle morning sun while shielding the grapes from harsh afternoon heat. Winemaking is tailored for clarity and structure. Whole-bunch pressing and controlled French oak maturation keep the cool-climate fruit expression central, balancing natural acidity with subtle, savoury complexity. Expect pure aromas of citrus leaf, grapefruit, and white peach complemented by a distinct flinty edge. The palate is tightly coiled, focused, and long, driven by a fine line of mineral acidity and a clean, saline finish.

This Chardonnay comes from the north of the Macedon Ranges, cultivated from 25-year-old vines thriving in granite-rich soil. It's fermented using wild yeast, with 30% being new oak, followed by ten months of aging on solids and lees. It presents a vibrant profile, uniting zesty citrus, delicate white flowers, nectarine, and intricate nutty and mealy notes. The palate delivers a refreshing, structured, chalky texture with a subtle creaminess and remarkable intensity. With five years of cellaring, it will develop even more texture and complexity, promising enduring deliciousness. Alc. 13.5%