'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.

The 1908 block at the HVD Vineyard was hand-picked and basket pressed, with the juice cold settled for four days before fermentation began in stainless steel tanks. The fermenting juice was then transferred to French oak barriques, 30% of which were new. The wine is balanced between primary chardonnay fruit flavours and secondary flavours, derived from the minimal solids ferment and extended yeast lees contact, resulting in this wine's texture and mouthfeel. Limited Stock | Simply click on the Click & Collect Icon and type in your postcode for your nearest store with availability.

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A complex array of melon fig and cashew aromas is followed by a typically elegant and subtle palate with beautifully integrated oak. Petaluma had set a benchmark in Australian Chardonnay.

This unfiltered Chardonnay was made at Giaconda by Rick Kinzbrunner using traditional techniques. Quite sublime buttery richness with perfect balance of acid and oak integration.

The 2008 marks the 25th anniversary of Dalwhinnie Chardonnay in the Pyrenees in western Victoria, and the wine is still not missing a beat. With less oak used now than in previous vintages, the wine exhibits magnificent citrus and mineral flavours and aromas with a delicate honey flavour notes and texture. A truly elegant wine.

Lark Hill have been the pioneers of this traditional Austrian variety. It was back in 2002 when Jancis Robinson visited the vineyards and stated that Lark Hill was the perfect place to grow Grüner Veltliner due to its overall terroir. With links to bio-dynaimc farming already being established, Chris Carpenter thought it was the obvious connection to begin making Grüner. Wonderfully fragrant with more than a hint of spice, Lark Hill's Grüner has a lovely textural component to it as well making it an ideal match white fish, shell fish and subtle charcuterie.