Ten months in French oak (30% new), the fruit from one of our highest yielding vintages is brilliant straw green in colour and displays light citrus aromas combined with white stonefruit and a wonderful creamy multi layered finish from extended time on lees. Excellent cellaring potential.

Chardonnay coming from the Bizot Vineyard in the Piccadilly Valley (Adelaide Hills), planted in 1996 at 500M altitude. Hand harvested (clones 76 and 95) on 1 March 2016 and whole bunch pressed (low yields of just 487.5L per tonne). Method Classic - first fermentation and ageing on full lees in old oak for 10 months, second fermentation and ageing in bottle on lees for 42 months. Disgorged September 2020.

From the Adelaide Hills, this Chardonnay shows pure essence of fresh varietal character. Harvested in the cool early hours of the morning with acidity is at its best, its structure and body give a lush creamy texture and lingering finish. Matured in light French oak for 9 months with extra time on lees has given this wine the softness and complexity on the finish. Aromas of nectarine and nashi pear are quite evident. Best paired with mild, buttery or creamy dishes.

Be Bold. Be Brave. Be Courageous. That’s the motto of Kings’ Creed in South Australia’s beautiful Adelaide Hills district. Their aim is to “craft small batch wines of quality with bold character.” The wines are made by the legendary Ben Riggs, so that’s a creed that will be easy to live up to. Their gorgeous Chardonnay certainly shows lots of lavish fruit on a cool, crisp palate. Medium-weight in structure, you’ll find refreshing apple, stone fruit and citrus flavours. The fruit was whole bunch pressed and fermented in old French oak barrels. Left on lees for six months. Perfect for lunch with poached chicken and a Waldorf salad.

Fruit for the 2022 Tilbury was sourced from the Lenswood Vineyard (80%) with the balance coming from the usual Piccadilly and Lobethal growers that have previously contributed to this wine. The style of the fruit from the Lenswood site is more open and generous, providing a beautiful contrast to the linear and tight nature of the Piccadilly and Lobethal material. Its fruit is from own-rooted I10v1 clone vines planted in 1989 and Bernard 76 and 95 clones planted in the early 2000s. The Lobethal site is close to 500m of elevation and has soils that are loaded with ironstone, contributing fruit with a classic flinty expression and powerful drive. The Piccadilly soils are varied, with sandstone, sandy loam and ironstone. The fruit was hand-harvested and whole-bunch pressed into French puncheons, barriques and some Stockinger vessels for fermentation (about 40% new wood this year). The wine went through full malo and had some light lees stirring over eight months maturation.

Striking aromas of lemon, peach, and oatmeal. On the palate are stone fruits and lemon. The prominent acid supports these fruit characters and the oak provides a richness that complements the fruit. An overall great balance. STYLEClassic Adelaide Hills Chardonnay, with elegance and structure.