Pale straw with a green tinge. Restrained bouquet of tropical fruits with citrus overtones and subtle nutty aromas derived from barrel fermentation. Abundant guava and white peach, vanilla and a mineral edge, with oak adding texture to the mid palate. Acidity adding precision, focus and length. Fermented and matured for 8 months in 100% French oak barriques (15% new), cellar over the next 4 years.

Pacha Mama has put down roots, out in the sticks, amidst the vines of Yarra Glen. This Chardonnay celebrates its Yarra Valley home. It's vibrant, yet complex. There's a bit of fruit, burnt matchsticks mingle with melon and citrus. It's all about harmony and balance.

Innocent Bystander produces a stylish Chardonnay that shows stonefruit melon and vanillin oak on the nose. The palate has lovely creamy mouthfeel and flavours of butterscotch and citrus with minerally acidity on the finish.

Yering Station Reserve wines are produced only in years of outstanding quality. The chardonnay is prodominetly sourced from D block on wineries estate.

Giant Steps plays it's part in the rapid accension of Australian Chardonnay back to the position it once held here. That being of the king of white varieties. This is a very stylish numbe from Phil Sexton and his team. Stonefruit, melon and butterscotch characters are supported by vanillin oak and the palate is long and textured with a clean crisp finish.

A crisp fruit driven Chardonnay. Enticing aromas of peach, lemon and white flowers lead to a vibrant palate of stonefruit and pear with a hint of oak. Everythig you love about chardonnay with only 8% alcohol.

Light to medium-bodied, tight-knit with white peach, grapefruit, herb and mealy characters,well-balanced acid and a long fresh finish.

Wine by Farr G.C Chardonnay, Geelong The GC Chardonnay is named for Gary Charles Farr who began gold mining in Bannockburn in the 1970s. a complete Chardonnay. The fruit is hand-picked then pressed whole-bunch. The resulting juice and solids are chilled prior to being put on 35% new French oak. Over the following two months, natural fermentation will occur with a little less stirring to promotes the malolactic fermentation. After racking, fining and a little filtering, the wine is bottled nearly a year later. Those at the Farr winery call it a complete Chardonnay.