Whole bunch pressed to tank, chilled and settled for 48 hours. Wild fermentation in oak took 10-16 days to complete. The wine was made with 30% malolactic fermentation to provide balance, complexity and depth.Ready to drink now but will keep in the cellar for up to 10 years.This wine has a lovely richness of classic chardonnay flavours, woven together with beautiful fine acid and subtle phenolics. It has depth and elegance, reflecting classic Yarra Valley chardonnay sensibilities.It is versatile, vibrant and perfect for classy dishes with intricate flavours. Think creamy shellfish, grilled tuna steaks, new potatoes in fresh herbs or some of those delectable creamy cows milk cheeses made famous by the French.Open this for a wonderful dinner at home with people you love to share good things with.

Tasting Notes: Pineapple, nectarine and lime aromatics along with lengthy butterscotch and biscotti flavours. A well-structured wine to be enjoyed from now to 2020.

The pinnacle of Yarra Valley excellence, showcasing meticulous winemaking techniques, with barrel fermentation and extended lees aging. Aromas of citrus and white flowers lead to a palate of creamy complexity. White peach and nectarine fruit characters are enhanced by hints of butterscotch and fine oak with a distinctly creamy finish that rounds off the wine to perfection, adding impressive mouth weight and length to the wine. Crafted at the esteemed Helens Hill winery, this Chardonnay encapsulates their commitment to quality.

Spicy, faintly floral aromas of stone fruit, grapefruit, lime juice and coriander are backed by matchstick-like oak and a hint of mineral. It's round and creamy, smooth and voluptuous, with a gentle, mouthfilling core of flavour and nougat-like complexity finishing with a hint of butter, gentle lemony acids and a faint smokiness. Crushed and pressed with full solids straight to oak (20% new), both primary fermentation and malolactic were natural. Elevage: 8 months on lees in oak before being racked and filtered in preparation for bottling. Hand-picked on 12th March 2018 First established in 1995, Toolangi Vineyards is located in the Yarra Valley adjoining the Toolangi State Forest. This Chardonnay is grown on fine clay loam and produces grapes which represent the unique site. Low cropped and hand harvested from 23 year old vines of I1OV3 clone grapes on D Block rows 35 55. The 2018 harvest will be remembered fondly by winemakers in the Yarra Valley. It was a rare season that gave above average yields and excellent quality fruit. Dry sunny conditions with cool overnight temperatures provided good natural acidity and concentrated wines at lower alcohol levels.

Jayden Ong working with some very fine Chardonnay from the upper Yarra Valley.

Pale with a green edge. Gentle restrained nose with lifted florals, citrus and brioche

WinemakingAll fruit was hand-picked and whole-bunch pressed. The cuvee taille (first cut free-run juice) was settled naturally overnight prior to racking to a mix of stainless steel tank and large format old barrels for fermentation.Fermented and aged separately in small batch lots on settled lees for nine months. The blended wine then underwent secondary fermentation in the bottle. This wine has been aged for an extended period on its autolysing yeast lees for more than four years to garner richness and complexity to its innate elegance and finesse.Winemaker's notesThe protracted growing season allowed a drawn-out ripening, resulting in an uncommon richness of flavour tempered by the abundant natural acidity contributed by the season.A bouquet of nashi pear, glazed brioche, lemon cheesecake and Amaretti buscuit. Flavours of nougat, lemon rind, jasmine and chestnut underpin a palate of steely acidity with delicated bubble, fruit weight and earthy 'sur lie' characters providing textural accompaniement, richness and creaminess to the finish. An excellent match for freshly-shucked oysters or semi-hard cow's milk cheeses.