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.

Under the winemaking direction of Michael Brajkovich, MW, the village label is the first tier in the Kumeu River portfolio. From vineyards around the Kumeu area, it is a wild yeast ferment Chardonnay with 100% whole bunch pressing and malo. One third is barrel fermented and the whole package seeks to highlight the white peach and flintiness that makes the area famous.

The Stockhausen Chardonnay was created by Briar Ridge in a style paying homage to the pioneers of the Hunter Valley around 40 years ago. It is rich and creamy with ripe peach and tropical notes.

The überblanc Riesling is attributed to a über 2001 vintage, winemaker Nick Glaetzer experienced in the Pflaz region of Germany, learning first hand some of the award winning techniques used by their winemakers. Tasmanian grapes sourced for the wine display the core elements, highly regarded by the Pflaz winemakers for or elegantly structured and balanced Riesling. Delicate lime zest and floral aromas fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy fruit flavours.

Easily affordable quality, the Paringa Chardonnay is made from high quality fruit from across the Morning Peninsula. An awesome balance of toasty oak and rich stone fruit flavours with real length and depth. One of the best mid $20 Chardonnays available and proof of Lindsay McCall's true talent.

The cool climate of the ACTs Canberra District is the perfect place to grow and produce quality Chardonnay and Lerida Estate Lake George Chardonnay is a fine example. Picked early to maintain its distinctive freshness and elegance, this delicious white has a vibrant aroma of quince, nectarine and orange zest with a hint of cashew. The palate demonstrates tangy white stone fruit and grapefruit characters with a subtle mineral undertone that adds complexity. 100% barrel fermented and matured for 11 months with regular lees stirring in French oak, this is a classic, definitive Chardonnay.

High-quality wine, nectarine and white peach driving the initial impetus, grapefruit and acidity the finish; controlled barrel ferment oak the clincher.

Tasmania's cool climate is ideally suited to Sauvignon Blanc. Tightly structured fresh and lively this wine shows floral, herbaceous aromas with flavours of gooseberry and passionfruit with crisp balanced acid finish.

Petaluma use their impressive vineyard holding in the Adelaide Hills to produce a Chardonnay that shows poise and precision. Sourced from vineyards in Lenswood and Balhannah and then fermented in a combination of one and two year old French oak as well as stainless steel. Lees sturring helps add complexity and texture while the cool-climate fruit adds minerality and freshness.