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Josef Chromy Chardonnay is a classic cool climate style, showing notes of melon and granny smith apple, some mid palate creamy richness and taut linear acidity. Fruit is sourced from Josef Chromys estate vineyards in Relbia in Northern Tasmania. The Chardonnay is gently pressed to stainless steel for a cool ferment with full solids retained for fermentation to give richness and texture.

Pale Amber colour. Very complex aromas already with orange bitters, almonds and a hint of honeysuckle. This wine has a textural and concentrated palate with great length and persistence. Delightful notes of orange, toffee and gentle saltiness on the finish. It is a tannic wine. This new release of our Amber wine is a blend of Semillon and Sauvignon Blanc selected from our certified Biodynamic vineyard. The wine was left on the skins and fermented partially before being pressed off. The skin maceration went from 9 days to 44 days depending on the parcel. The fruit was processed in different vessels: open fermenters, closed tanks as well as amphorae. This explains some of the complexity and the many layers of this wine. We look at it being a natural step in creative as well as artisanal winemaking. On the advice of eminent agronomist Dr. John Gladstones, Dr. Kevin and Diana Cullen planted a trial acre of vines at Wilyabrup, Margaret River in 1966. Commencing in 1971, 18 acres of vines were planted on their sheep and cattle farm, including their first Cabernet Sauvignon vines. Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Franc were planted between 1976 and 1978.

The wine is immediately appealing on the nose showing brightly fruited notes of lemon peel, white fleshy nectarine and grapefruit with a subtle touch of sweet basil leaves. It is juicy and vibrant on the palate with youthful fruit intensity together with crisp acidity, finishing long and mouth-watering.

Lets roll in the hay with Chardonnay. Off the stunning Burnside vineyard. Hand harvested, whole bunch pressed to a mix of large format oak & amphora. Natural ferment plus malo then simply racked to bottled on a stunning fruit day.

"Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can."

Rich stone fruit core with butterscotch and smooth balanced oak.

Palate - Light and delicate with a tight, fine line of acidity, leading to a long focused palate with a creamy texture. Rich autolysis characters of brioche and nougat lead the way with hints of citrus, almond, fennel and hay. This refreshing wine has a long, dry, crisp finish. Winemaking The Chardonnay fruit is gently pressed off skins with a series of press fractions going to separate holding tanks for later assessment. The juice is settled bright and fermented cold with a neutral yeast strain in stainless steel. No malolactic fermentation takes place, so as to obtain a finer, tighter acid structure. The wine was then bottled on the 23rd of May 2019 with a dose of active yeast and sugar (known as ‘tirage’) to encourage the secondary ferment. The bottle ferment lasts approximately six weeks after which the tirage sparkling wine rests in storage for four years gaining complexity from contact with the yeast lees. When deemed to be balanced and with sufficient autolysis character, we send the bottles for riddling and disgorging where the yeast plug is removed and the cork inserted. This wine was disgorged on the 7th of July 2020. Storage/Bottling - The unique nature of this sparkling wine is that bottling occurs as part of the winemaking process early in the wine’s life. In the case of the Georgette, the final disgorging and packaging process occurs four years after the wine is first put to bottle. Heavy grade sparkling glass, stylish labeling and the traditional white hood of the Forester brand complete the elegant package.

Complex and layered with wonderful fruit purity, Yabby Lake Single Vineyard Chardonnay is a finely structured, tightly honed style. The fruit is a hand-picked field blend of different clones. Each parcel is vinified separately and is pressed into tight grain large French oak puncheons for wild yeast fermentation. Eleven months maturation on lees imparts attractive nutty complexity.

Picardy Chardonnay from Western Australia's emerging region of Pemberton is a beautifully crafted wine; melon, stone fruit and grapefruit in a Burgundian style with the influence of quality oak.