101 Margaret River Chardonnay 2017

The fruit for this wine was sourced from the Calneggia Family Vineyards Estate Vineyard in the northern part of the Margaret River wine region. Harvested in early morning, crushed grapes were juice-extracted to a bright condition and fermented in stainless steel. Cold fermentation and storage.

The Wine Eden Valley Single Vineyard Chardonnay 2017

The fruit was sourced from a single vineyard from one of the regions most sought after and renowned growers. The fruit was picked during late February and crushed then part of the blend under went fermentation in oak whilst the balance under went malolactic fermentation to further add depth then the wine was aged for 3 months in second and third use oak. The wine was bottled and aged to allow the wine to settle prior to its release. Only 350 dozen produced.

Bitch Chardonnay 2016

Harvested at the cool of night from a single vineyard in the Riverland region of South Australia. Crushed and chilled, the fruit is allowed skin contact in press for 3 to 4 hours for maximum flavour extraction. Cool fermentation in stainless steel tank to dryness; 6 weeks on light lees with regular stirring several times a week with a small amount of oak contact; cold settled and racked to bottling.

Limb Vineyards Reserve Barossa Valley Chardonnay 2017

Crushed immediately after picking with minimal skin contact of 1 - 3 hours in the press. The majority of the blend is cold fermented in stainless steel for 8-10 days at 12-15C, with selected yeast and some lees maturation. A small parcel of the wine, approximately 25%, is aged in 1 year old French oak to soften the palate and malolactic fermentation induced to add further complexity to the style.

Normans Retro Series Adelaide Hills Chardonnay 2016

Select parcels of fruit were sourced from the iconic cool climate region of the Adelaide Hills for this limited edition wine. The fruit was hand picked during the cool early hours of the morning. The fruit was then rapidly transported to the winery and immediately crushed, chilled and pressed. It is then allowed to settle before being racked off of juice lees, warmed and inoculated with selected dried wine yeasts. Fermentation occurred in stainless steel tanks of various sizes at 12-18 degrees. A small proportion of the wine (5%) is fermented in oak barrels to add a touch of complexity and texture to the wine. The finished parcels are carefully assessed, with only the finest chosen for the final blend prior to bottling.

The Colonial Estate Exodus Barossa Valley Chardonnay 2018

The 2018 vintage Chardonnay has come up extremely well and perhaps this vintage will go down as one of the Barossa’s finest. Grapes were harvested in individual batches to select only the finest quality fruit and minimize losses due to the small tonnes grown. The picking occurred in early March from a single vineyard located in the Barossa. The wine was crushed and fermented with 20% of the blend receiving oak fermentation with frequent lees stirring. The two parcels were blended together and bottled to retain fruit driven flavours.

The Kiss Mt Lofty Ranges Chardonnay 2017

La Bise is French for the kiss. We search the Mount Lofty Range vineyards for quality fruit to produce the wines that are “true” to that vineyard and express the flavours of the grapes. We often find vineyards in need of love and attention and by rejuvenating these vineyards we give them “the kiss of life”.

The wines are about fruit and vineyard expression. We aim for for mouthfeel and drinkability without high alcohol. We pick early in the vineyard to give wines that are lower in alcohol by nature as we believe this gives better drinkability and longevity.