As Australian Chardonnay continues its re-emergence, Vasse Felix Heytesbury is firmly leading the charge with its complex, modern style that has seen the winemaking team take home a cabinet full of trophies and gold medals in recent years. 100% wild yeast fermented and matured in French oak for only nine months, there is a power and persistence that is unmistakable. A flavour cavalcade of matchstick, citrus, white peach and grapefruit alongside a subtle toasty, nutty aspect from the sublime oak regime. The finish of this remarkable example will leave you in no doubt to this wines pedigree and ageability. Sheer classic.

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.

This winery retains its cult status by continually producing wines of poise, class and adhering to strict biodynamic principals. The Bannockburn Chardonnay is at this stage pert and linear, with floral and citrus notes. It will take a little time for this little gem to begin to give up its secrets.

Bouchard Pere and Fils is the largest vineyard owner of grands crus and premiers crus in Burgundy. Exclusive to Bouchard Pere and Fils, this is the most prestigious vineyard in Chevalier-Montrachet.

Clos le Cailleret is renowned for its intense and well-defined minerality. Domaine de la Pousse d'Ors 'Clos le Cailleret comes off a 0.727 ha parcel of the 3.3 ha Clos le Cailleret 1er Cru vineyard in the commune of Puligny-Montrachet. This vineyard is enclosed by a stone wall and has an east/south-east facing slope. Soils in the vineyard are limestone and very stony with good drainage. The vineyard is farmed along organic principles. Grapes are hand harvested and sorted using a new optical sensor. The wine is fermented, undergoes malolactic fermentation and is matured for up to 12 months in 350L barrels of which 50% is new French oak.