The Estate Range 'Cool Climate' Chardonnay shows a great concentration of white peach, nectarine and white flower blossom on the nose. There are tropical fruits such as pineapple, honeydew and ripe peach that seamlessly integrate with a firm structured acidity on the palate. This wine has a great clean finish and is ideal to drink now or for careful medium-term cellaring.

This is the third vintage of Ballewindi Chardonnay that Sandro Mosele from Kooyong has produced exclusively for us, and he certainly hasn't dropped the ball. Another cracking Chardonnay that proves he is the master of Mornington. Sandro uses whole bunches and barrel fermenting before letting the wine spend 10 months in French oak. There's peach, fresh sweet hay, subtle notes of cream and honeydew melon on the nose. The palate balances ripe stone fruit flavours with hints of citrus and a creamy texture. It's delicate yet rounded, and is a leading light for modern Aussie Chardonnay.

Dromana Estate was instrumental in forging the Mornington Peninsula's reputation as one of Australia's leading wine regions. Simply put, the mission statement and philosophy of Dromana Estate is to allow the wines to reflect, as well as they can, the time and place in which they were created.

Kooyong Clonale Chardonnay has a complex nose with citrus varietal aromas meshed with classy oak. Seamless and creamy on the palate with long, fine cool-climate flavours. Another cracking wine from Sandro Mosele that just oozes quality.

Paringa Estate Peninsula Chardonnay Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday The handpicked fruit is whole bunch pressed and the unclarified juice is then barrel fermented. The wine is regularly stirred in barrel over its 9 or so months maturation to build palate weight and complexity. The wine typically does not see malolactic fermentation. Shop Paringa

Fruit for this wine is sourced from nine rows of P58 clone chardonnay planted on East West rows directly outside the winery doors. Once harvested the fruit was whole bunch pressed to French oak barriques (50% new) with Indigenous yeast fermenting the un-clarified juice. Barrel maturation took place on lees over the next ten months during which the chardonnay was stirred fortnightly.

'Wow Tangy mixed citrus peel and complex white stonefruit smelling; subtle flintiness and icy cold quartz. Amazing the mouth too: intense, long, edgy and mouth-sucking. So complex and charged with energy that descriptors elude.' (2012 Vintage) - 97/100. - Australian Financial Review, 29 Aug 2014.

Single vineyard grown and hand picked from the celebrated cool climate region of Mornington Peninsula., only the finest fruit is used to create this elegant Chardonnay. Driven by white flesh peach and melon the bouquet is lifted by undertones of summer honeysuckle and citrus notes. On the palette stone fruit dominates, balanced with hints of tropical pineapple. A brief period on oak provides creamy cashew like nuttiness and velvet mouth feel. Food Match: Spring vegetables risotto, pine nut crusted trout fillets.

Paul Scorpo produces a Chardonnay of complexity and character here. Aromas of nectarine, minerals and vanilla bean give way to a mouthfeel of peach and citrus and a lovely acid backbone. A truly full-bodied Chardonnay for those who love their barrel ferment and textured styles.

Long live the Duck! Loaded with white peach and nut notes, The Domesticated Duck Chardonnay is a medium-bodied wine with nuances of oak that give a balance of flavour. This white beauty from the Peninsula is perfect for entertaining.