From the Winery

Grapes are hand picked, whole bunch crushed, pressed and allowed to settle overnight. Turbid juice is then racked to French oak casks. Natural and full malolactic fermentation. Lees are stirred in late autumn and a little in winter and then left to rest until the finishing stages.

Vineyards include our Estate sections A7, B2, B4 and D4. D4 is a French clone vineyard (Bernard 96 and 76). Viggers and The Abbey at Tarrawarra are simply terrific Chardonnay vineyards and Lusatia Park at Woori Yallock is always steely, chilled and superfine.

Reviews - 2014 Vintage

☆☆☆☆ - Australian Gourmet Traveller Wine
"The colour is tight yellow and the aromas remind of grapefruit, lemon and a hint of passionfruit. Oak takes a back-seat role. The mid-palate is juicy, grapefruity and delicious. A wine of major drinkability and charm. Just 12.5 per cent alcohol. Great value."

Graeme Phillips, Hobart Mercury
"Much more aromatic and flavoursome, fresher and cleaner with lovely acidity backing the citrus nuttiness of the finely structured and dry-finishing palate. One of those all-purpose chardonnays that would as happily partner fresh seafood as it would roast poultry and creamy pasta."

Daryl Fisher, National Liquor News
"Great oak, sexy nose, honeycomb, toffee, citrus, peaches & long finish."

Huon Hooke, The Age Epicure
"A lovely, lighter-bodied chardonnay of great drinkability and charm. There are grapefruit and lemon aromas and the palate is soft and juicy, showing minimal oak."