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Ageing for a minimum of 24 months on lees adds complexity to the fresh citrus, red apple and spring blossom aromas. The palate is crisp with a lingering, mouth-watering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours. Winemaking: Different parcels of fruit are all hand-picked and whole bunch pressed separately into tank for settling. Fermentation of these small batches lasts around 12 days and in 2012 only some parcels of wine were putthrough malo-lactic ferment to soften the acidity and add complexity. Others retained the full acidity to add tension and structure in the final blend. Food Match: Shellfish hors d-oeuvres

Bright and elegant, this wine brims with pure aromas of lemon, camomile and white peach, layered with pistachio and a subtle flinty edge. The palate is fresh and vibrant, with juicy white peach, zesty grapefruit and mouth-watering acidity. Perfectly cellared for immediate enjoyment, it’s crisp, multi-layered and drinking beautifully right now.

Aromas of meyer lemon, nectarine and jasmine. Flavors of yellow plum, dAnjou pear, tangerine and toasted hazelnut. Richly textured, velvety and concentrated with balanced acidity and subtle toast. The fruit was hand-picked, whole cluster pressed and settled for twenty four hours before being racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with a house strain of malolactic bacteria; these barrels were then used to top the remainder of the lot during post primary fermentation. The lees were stirred 1-2 times per month and the wine was aged for nine months. Over 30 years of experience working with chardonnay and pinot noir have established La Crema as a winery of consistent quality. La Crema produces wines from top cool-climate appellations to include; Russian River Valley, Sonoma Coast, Monterey and most recently Willamette. The unifying factors of all these sites are their cool, windy climates and marine-based soils. La Crema's vineyards are all harvested by hand in the cooler morning hours. The winemaking techniques are primarily traditional with modern enhancements to ensure that the wines are true to both the variety and the terroir. Chardonnays are whole-cluster pressed and fermented and aged in French oak on the lees with bi-monthly battonage to add texture and complexity. The Pinot Noirs are cold soaked for five to eight days before fermentation in small, open-top fermenters and aged in a combination of new and used French oak barrels. As with the Chardonnay, La Crema's Pinot Noirs are pure, accurate and reflective of their origin. Outstanding vineyard sources, limited yields and artisanal wine making produce wines that receive high acclaim.

This “grower” Australian sparkling wine is a Pinot Noir, Chardonnay and Pinot Meunier blend, made following the principles of our Method ClassicTM. The wine exhibits classic Pinot Noir characters with subtle strawberry notes, and expressive Chardonnay fruit on the middle palate. It is tempered by a fine bead, with a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method.

Tim Knappstein brings six decades of Adelaide Hills expertise to the Riposte Morningstar Chardonnay. Sourced from cool-climate, high-altitude vineyards, whole-berry fruit ferments in French oak barriques with extended yeast lees maturation. The palate balances focused grapefruit and nectarine fruit against subtle nougat oak and a creamy mid-palate. Crisp natural acidity gives the wine drive and poise, delivering the distinction of benchmark Adelaide Hills Chardonnay at accessible value. It drinks brilliantly now and will reward cellaring over the next three to five years.

This wine is pale straw in colour and shows subtle grapefruit, mineral and flint characters on the nose. The palate has flavours of citrus and melon with savoury notes and a long dry finish.

A fine and quite flinty modern expression of Margaret River Chardonnay. Finer and leaner it might be in some ways, but the unmistakable power and persistence of the region still triumphs. Complex mealy grapefruit and roasted nut characters on the nose, and a deep and richly intense palate power through to the finish.