McHenry Hohnen is the quintessential family owned business with Murry McHenry and David Hohnen being brothers-in-law and the winemaking now being handled by David's son-in-law Ryan Walsh. With decades of Western Australian winemaking and selling history behind David and Murray the wines being produced are of utmost purity and subtlety. The Burnside Chardonnay is a relative recent addition to the range and is a funky, wild little number with attractive stone fruit characters that are balanced by a beautiful natural acidity.

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

This secret selection Chardonnay displays a well-textured palate with vibrant stone fruits, pear and floral aromatics, leading to subtle citrus flavours and well-integrated acidity. It is rich and well-balanced with subtle oak subtly framing the beautiful flavours into extended lees stirring characters. A truly elegant cool climate style easily enjoyed with family and friends.

Since the early 90's, Penfolds have been producing Chardonnay from the cool climate region of Tumbarumba. The Chardonnay is elegant with white florals, stone fruits and a great acidity structure. Maturation in French Oak gives the Bin 311 a subtle nutty savoury flavour through and through. A great all season wine for all sorts of occasions.

Nectarine and white peach, textured mid palate, acid and oak to close.

Vasse Felix is on the cutting edge of modern style Chardonnay with their focus on lean, zippy and aromatic characters. A proven medal and trophy winning wine, the Vasse Felix Filius Chardonnay has delicious stone fruit and purity of acid and minerality. Has wonderful line and length that will accompany light seafood dishes wonderfully.

Light yellow, youthful looking. Lovely complex nose, superbly harmonised fruit, oak and other inputs. Rich but fine palate; tidy and tight, delicate yet rich and concentrated. Impressive wine. If anything it errs on the pristine, squeaky-clean side. Very good length and balance. Power and finesse.

Brown Brothers Patricia Chardonnay is an elegant style balancing natural acidity with intense fruit flavour. Named in honour of Patricia Brown, the fruit for this exceptional white wine consists of 57% from the Brown Brothers Whitlands vineyard and the balance from Coombe Farm vineyard located in the Yarra Valley. The Yarra Valley experiences cool ripening conditions just like the Whitlands vineyard. The vineyard selection contributes to a tight style with wonderful fig and mealy characters typical of a cool climate Chardonnay.

The chardonnay vines are grown on an east facing, gentle slope allowing early morning and late afternoon sunshine. This aspect is perfect to grow top quality chardonnay grapes. Today the average age of the vines is over 40 years, which adds to the complexity of the fruit. The chardonnay grapes are hand harvested early in the day and then pressed in an air bag press. The juice is then chilled, settled and inoculated with yeast before being transferred to a cool underground cellar for fermentation in new, one and two year old French oak barrels. The wine is left to age on the yeast lees with regular lees stirring to increase the texture of the wine. After around 11 months, the wine is fined and sent to bottle. The Wantirna Isabella chardonnay trademark is its elegance and rounded middle palate texture. With time in bottle the fruit flavours develop into complex nuts and toast character with a succulent yet tight finish.

One of the rare Penfolds wines that is 100% single-regional, the Reserve Bin Chardonnay is sourced from super premium sites in the Adelaide Hills resulting in a fresh, mineral style that lies at the forefront of the modern Chardonnay style. A wine that will always be linked with 'White Grange', Penfolds Yattarna, it shows a palate of Granny Smith apples and lemon curd with a pure chalky texture.

Margaret River is a world renowned Chardonnay producing region and Pierro can rightfully stake a claim as to why. Incredibly complex, it is a tangle of fine-boned acid, lees complexity, pristine fruit and the most detailed use of good quality oak. Extremely enjoyable now, but will benefit from short to medium term cellaring.