Purity of fruit underlies this wine with an abundance of stone fruit and lemon pith, however it shows plenty of restraint and precision with its tight mineral acid backbone. A multi layered palate with a seamless integration of oak and a harmonious texture that is an outstanding example of modern cool climate Chardonnay.

96 Point Rated - Huon Hooke The Real Review

"Light to mid-yellow colour, smoky sulfides overlying toasted-nut barrel-fermented aromas, the palate intense and concentrated, mouth-filling and rounded, rich and long. A voluminous mouthful of wine, generous and powerful in an understated way. A top wine, utterly delicious to drink now and for many years to come."

96 Point Rated - Royal Sydney Wine Show 2021

94 Point Rated - Campbell Mattinson The Wine Front

The Orlando name is back in action. This is a flinty, struck match-riddled chardonnay with lime, peach and nashi pear flavours running through. It’s convincing. It’s of medium intensity in general but it feels at its fullest as it pushes through the finish. There’s plenty of texture too, especially once it’s been given a chance to breathe. This is gold medal standard for me.

94 Point Rated - Mike Bennie The Wine Front

"Adelaide Hills at the top tier of the Orlando new releases. It’s also a more ‘recent addition’ into the canons of Orlando, with a relatively short history in being part of Orlando’s vision, compared to say Jacaranda Ridge, let’s say. A new conception. Loaded with flavour and character, spicy sweet woody notes, struck match, ripe stone fruits, nougat. Lush in the palate, so smooth and supple, a rolling feast of chardonnay richness and judicious but lavish oak spice. It’s rich and powerful but moves with grace. It sucks you in. It’s delicious."

Trophy

Royal Sydney Wine Show 2021

Gold Medal - Top Of Class

Royal Sydney Wine Show 2021

A dry winter led to a late but even bud burst for the 2018 season. Canopies were large, with full capacity to ripen crop loads. January, February and April were warm, fortunately a cooler March enabled ideal night temperatures for flavour development and acid retention. After whole bunch pressing, juice was filled to new French oak puncheons for 8 months to respect the delicate fruit profile. Limited malolactic fermentation and extended batonnage provided texture and mouthfeel.