{"title":"chardonnay","description":"","products":[{"product_id":"a-rodda-smiths-vineyard-beechworth-chardonnay-2015","title":"A.Rodda Smiths Vineyard Beechworth Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003eWhen Adrian Rodda moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, the Smiths Vineyard. \u003cspan data-mce-fragment=\"1\"\u003eThe Smiths Vineyard was planted in 1978 at an elevation of 550 metres above sea level at the cross-over between the two soil types that define the Beechworth region; the shaley red Ordovician soil and the granitic soil.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"T\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003ehe intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 Smiths Vineyard Chardonnay\u003c\/span\u003e was \u003cspan data-mce-fragment=\"1\"\u003ehand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wine was rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Australian chardonnay of the highest level here. Crafted by the 2015 'Young Gun of Wine' winner Adrian Rodda and sourced from the celebrated Smith's Vineyard (planted in 1978), this mesmerising chardonnay is tightly wound, multi-dimensional and powerful; with a wonderful minerally spine running through a palate of prodigious length. Absolutely delicious.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStraw and oatmeal aromas, pleasant, the palate lean and quite light bodied, with a slight hazelnut overtone, the intensity is good and it's refined and tightly focused. Very smart chardonnay, retaining its youthfulness.\u003c\/span\u003e Drink: 2022–2027.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eStylish bouquet, clean, nutty and pristine. Crisp and lively. Harmony on palate.\u003c\/span\u003e Drink: 2022–2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Ralph Kyte-Powell, The Real Review - 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_1024x1024.jpg?v=1669587745\" alt=\"A Rodda winery\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003cbr\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43663879340273,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-smiths-vineyard-beechworth-chardonnay-2015.jpg?v=1695604409"},{"product_id":"a-rodda-willow-lake-yarra-valley-chardonnay-2015","title":"A.Rodda Willow Lake Yarra Valley Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2015 vintage was the fourth year of Adrian Rodda's 'The Chardonnay Project'. \u003c\/span\u003eWhen Adrian moved to Beechworth in 2010, the primary focus was to make one Chardonnay from the oldest vines in the region, The Smiths Vineyard. However, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. Given Adrian's history and the suitability of the region for the variety, the region of origin for his second Chardonnay was obvious, the Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  Tuesday Blind Tastings \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian strongly believes the old adage that the best vineyards are inherently suited to particular varieties and result in the great wines of the world. Therefore, his aim was to find another vineyard, like Smiths in Beechworth, with mature vines, in a cool site and real pedigree. In the upper reaches of the Yarra Valley, he found just that. A section of Willowlake Vineyard's Parkinsons Road block was planted in 1979 in brown gradational soils over clay at an elevation of 270 metres above sea level. Unlike the majority of the Willowlake Vineyard, the Parkinsons Road block has a southerly aspect, with a consistent gradient across the entire block.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdrian wanted each wine to be an expression of the site and the region whilst carrying the same winemaking thumbprint. Therefore, he went to great lengths to ensure both wines were vinified in the same manner. The 2015 Smiths Vineyard and 2015 Willow Lake Vineyard Chardonnays were both hand picked and pressed to 500 litre French oak puncheons (36% first use) without clarification or racking for non-temperature controlled fermentation. The cooperages, oak format (puncheons) and barrel age were exactly the same for both wines. Malolactic fermentation was not encouraged so as to preserve freshness and natural acidity. The wines were rested on lees for 10 months prior to bottling.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"White peach, melon and grapefruit are backed by complex wild yeast and barrel fermentation providing the background of funk. Intense and superbly balanced, it drives on and on with grapefruit pith and the finest of acid lines\u003cspan data-mce-fragment=\"1\"\u003e. Of the single vineyard releases this vintage, Willow Lake is the clear favourite. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Straw colour with a green tinge. Grapefruit, white peach, honeycomb and butterscotch on the nose. The palate was lean, balanced and elegant with beautiful fruit and lovely acidity.\"  \u003cstrong\u003eTuesday Blind Tastings - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e About the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ARodda_1024x1024_14a86939-31f4-428e-841e-ecfc5499c469_2048x2048.jpg?v=1669587745\" alt=\"A Rodda winery\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003eAdrian Rodda has been involved in making wine since 1998, spending more than a decade at Oakridge Wines in the Yarra Valley. At Oakridge he worked\u003cspan data-mce-fragment=\"1\"\u003e with David Bicknell and was involved in the development of the superb Oakridge 864 Chardonnay, his final contribution to 864 coming in 2009. At the start of 2010\u003c\/span\u003e Adrian moved to Beechworth in the North East of Victoria.  Adrian was a long-term friend with \u003cspan data-mce-fragment=\"1\"\u003eMark Walpole, viticulturist and winemaker at Fighting Gully Road. Serendipitously the lease for the Smith vineyard, planted in 1978 and the oldest vineyard in the region, became available. Adrian and Mark decided to share the lease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough Adrian's primary focus was to make Chardonnay from the Smiths Vineyard, his intention was always to make multiple single vineyard Chardonnays from different geographical regions. \u003c\/span\u003e\u003cspan\u003eIn 2012, Adrian commenced the \"Chardonnay Project” whereby he sources grapes from the Willow Lake Vineyard in the Yarra Valley and vinifies them in parallel with the Smiths Vineyard Chardonnay. In 2017 a third single vineyard Chardonnay was added, produced from the Baxendale Vineyard at Whitlands, planted in 1985 at 600m above sea level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSince 2011, the range has also included a Bordeaux Blend, based around Cabernet Sauvignon also sourced from the Smiths Vineyard, and a Tempranillo from the Aquila Audax Vineyard, Adrian's first foray with a Mediterranean variety. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763694080241,"sku":"","price":65.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/a-rodda-willow-lake-yarra-valley-chardonnay-2015_d3a7a41d-9706-447a-adad-1968ae4f477c.jpg?v=1695605378"},{"product_id":"by-farr-chardonnay-2014","title":"By Farr Chardonnay 2014","description":"\u003cp\u003eThe By Farr Chardonnay is an exceptionally refined and complex chardonnay. The chardonnay vines are planted next to the Sangreal pinot noir. The vines are now over 25 years old and are a mix of Dijon and Penfolds 58 clones. The red volcanic soil over limestone imparts the trademark minerality to the wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It feels composed and complete. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The trademark characteristics of the wine produced on our site are understated power and length with a mineral finish. The wine has a great fruit expression that is well integrated with French oak. The soil characteristics have come through in the style of wine we have today. The palate is fine but firm, with great acidity, texture and length. This wine is rich in flavour, yet very refined.\u003c\/p\u003e\n\u003cp\u003eThe By Farr chardonnay comes from the same site as the Sangreal pinot noir - composed of red soil over limestone - and was planted in 1994. The limestone of this site is not exposed on the surface as at other sites. The limestone starts 20 to 30cm below the surface, to the depths of the root zone of the vines. It is a very exposed north-facing slope. The clones used for the chardonnay are a mixture of Dijon clones and Penfolds 58.\u003c\/p\u003e\n\u003cp\u003eThe fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which is 30 percent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay.\"  \u003cstrong\u003eBy Farr\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca rel=\"noopener\" title=\"Huon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\" href=\"https:\/\/www.youtube.com\/watch?v=f_BIvv7qvv0\u0026amp;ab_channel=TheRealReview\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVideo_1024x1024_2ad1c003-16fa-4a49-8bf4-902bc0e93297_600x600.jpg?v=1719901038\" alt=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca title=\"Huon Hooke and Nick Farr discuss By Farr, Australian Winery of the Year 2022\" href=\"https:\/\/youtu.be\/f_BIvv7qvv0\" target=\"_blank\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eHuon Hooke and Nick Farr discuss By Farr: Australian Winery of the Year 2022\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Impressive concentration and complexity. All shades of peach fruits, banana, cinnamon, flinty chalky notes, honey and almond nougat. The palate's smooth and succulent; there's well-paced acidity firing rich, flavorsome grapefruit and white peach fruit flavors along. Really holds the finish with impressive pithy power; great wine.\"  \u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"I looked and looked and couldn't find anything about this wine that I didn't like. There's nothing flashy here. It feels composed and complete. Figs, white peach, a crunch of apple, and then slips of sweet, toasty oak. Meal and struck match; subtle, but there. It's a confident wine. It lingers appreciably. The flavours fly through the mouth and yet there's more than enough weight\/substance. Immaculate. \u003cspan data-mce-fragment=\"1\"\u003ePrice: $78; Date Tasted: May 2016; Alcohol: 13%. Drink: 2016-2022.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Medium yellow colour with a distinctly honeyed aroma note. The palate is soft and lemon\/grapefruit flavoured, with a trace of smokiness and a lovely detail of honey, lemon, ginger and spices. Fine, long and subtly oaked. A very smart chardonnay. \u003cspan data-mce-fragment=\"1\"\u003eDate Tasted: Oct 2016; Drink: 2016-2024.\u003c\/span\u003e\"  \u003cstrong\u003eHuon Hooke, The Real Review - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003eBy Farr chardonnay\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cimg data-mce-fragment=\"1\" alt=\"By Farr Sangreal vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrSangrealvineyard_1024x1024.png?v=1695529639\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Sangreal vineyard: Chardonnay vines in the foreground and the soil profile: red volcanic soil over limestone\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"You may not immediately think of Australia as a cool-climate region but as Brian Croser forcefully pointed out in Australian vineyards – not that hot actually, 'Of Australia’s 65 official wine regions, 24 are as cool as or cooler than Bordeaux and that is counting the whole of Tasmania as one region, one of the 24.' Not that Bordeaux is particularly cool at the moment, with heatwave temperatures reaching a record 41.2 ºC.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit for the By Farr Chardonnay 2017 comes from the Farrs’ Sangreal site in Geelong, Victoria, about 80 km south-west of Melbourne and at an elevation of 120 m (390 ft). The vines, now 25-years-old, are a mix of Dijon and Penfolds 58 clones planted on red soils over limestone, and significantly cooled by the maritime influence from Port Phillip Bay.\u003c\/p\u003e\n\u003cp\u003eThe winemaking is straightforward: hand-picked grapes are whole-bunch pressed then chilled and fermented at a relatively cool temperature by indigenous yeasts in French oak barrels, of which about 35% were new. The wine was stirred just to encourage malolactic conversion.\u003c\/p\u003e\n\u003cp\u003eThe barrel fermentation and the time on the lees has given the wine a creamy quality and a richness in the mouth but it is not an overtly oaky wine – though the oak does seems to give a spiciness on the palate – and what I particularly liked about it was the combination of generous fruit and the more subtle stony and fresh citrus aromas and flavours. It’s full-flavoured but without excess, totally mouth-watering and moreish: New World fruit intensity with cool-climate finesse. The alcohol is a moderate and balanced 13%.\u003c\/p\u003e\n\u003cp\u003eYou may baulk at the price but I think it’s good value compared with the equivalent quality from, say, Burgundy, even though it is very much its own style and not imitating any other region. Garry Farr worked 10 vintages at Domaine Dujac, and Nick appears to be sporting a Domaine Dujac T-shirt, so there's no doubt about the style of Chardonnay they admire. Not an everyday wine, perhaps, but worth every penny or dollar.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe above text is from an article by Julia Harding MW in July 2019 that appeared in jancisrobinson.com\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"By Farr Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ByFarrVineyard_1024x1024.jpg?v=1673572579\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Farr estate is located in the Moorabool Valley between Geelong and Ballarat, 100km southwest of Melbourne. Grape growing in this region dates back more than 200 years, with Swiss settlers planting Victoria's first vineyards here in the early 1800s. The rich volcanic soil and continental climate at the estate produce premium fruit with a flavour, bouquet and colour that is unique to our surrounding area.\u003c\/p\u003e\n\u003cp\u003eGary and Robyn Farr purchased the original property in 1994 and the second section in 1998—this latter had been untouched for almost 40 years and consisted of dense boxthorn and noxious weeds. The final piece of the puzzle, which links the two blocks of land, was purchased by their son Nick in 2011, making a total of 130 acres—of which 36 acres are under vine and the remainder is maintained as grazing and cropping for cattle and horses. With a mixture of different clones and rootstocks, the grape varieties grown here are viognier, chardonnay, pinot noir, gamay and shiraz.\u003c\/p\u003e\n\u003cp\u003eNotoriously brusque but hugely admired and loved, Gary Farr has been making wine in the Moorabool Valley, Bannockburn since 1978. While the landscape has undergone many changes in the past decades, Gary's approach to wine has not and it is this fastidious attention to detail that has inspired a whole generation of vignerons. His experience as a hands-on winemaker was shaped by time spent at Domain Dujac in Burgundy, Cristom in Oregon and Calera in California. Gary developed an appreciation for the beauty of shiraz and viognier from his many journeys to France's Rhone Valley, where he also learned techniques for incorporating these wonderful varieties into his winemaking.\u003c\/p\u003e\n\u003cp\u003eThe baton has now been passed on to Nick to carry on the Farr legacy. Nick Farr readily acknowledges the influence of his father in his winemaking and viticultural practices—however, these have been significantly enhanced by his own vast experience. While he was growing up, Nick often worked alongside his father on the family estate before a stint at Rosemount in the Hunter Valley in the late 90s. This was followed by more vintages with Gary as well as at Innisfail Vineyards in the Bannockburn area, where Nick commenced his label Farr Rising. Like his father, Nick has experience at international vineyards, including Cristom in Oregon, Au Bon Climate in California, and Domain Dujac in Burgundy. The reins may have been handed over to the next generation, but Gary, who produced what legendary wine connoisseur Len Evans called 'Australia's best pinot', still keeps a watchful eye over proceedings to ensure the wine continues to meet his high standards.\u003c\/p\u003e\n\u003cp\u003e\"The wines we make are not mainstream—they are expressions of our vineyard, our land and what we like to drink. That is what we promise to deliver.”  Nick Farr\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Climate and soils\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.\u003c\/p\u003e\n\u003cp\u003eThe region's environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.\u003c\/p\u003e\n\u003cp\u003eOur vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.\u003c\/p\u003e\n\u003cp\u003eThere are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil's good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.\u003c\/p\u003e\n\u003cp\u003eThe soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world's best for both varieties.\" \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBy Farr\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763697029361,"sku":"","price":165.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/by-farr-chardonnay-2014.jpg?v=1695797883"},{"product_id":"cobaw-ridge-chardonnay-2019","title":"Cobaw Ridge Chardonnay 2019","description":"\u003cp\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"So compelling and delicious to drink. So, so good.\"  Mike Bennie\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\"One of Australia's great chardonnays has arrived.\"  James Suckling\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"So compelling and delicious to drink. Far out. The tension, the length, the understated juiciness, the freshness and the general sense of energy. So, so good.\"  Mike Bennie\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"100% certified Organic \/ Biodynamic, 32 yr old Cobaw Ridge (clone-Penfolds 58) Chardonnay vines, fruit hand harvested and picked when possible according to the lunar cycle. \u003c\/span\u003e\u003cspan\u003eThe wine usually spends twelve months in French oak, a mixture of 228 \/ 500 barrels and around 20% new. No lees stirring in situ. Topped every seven days. \u003c\/span\u003e\u003cspan\u003eWine is pumped out of barrel the day after picking the new vintage fruit, so the barrels are never empty. All fermentation lees are taken with the now mature wine. Allowed to come together and settle in tank on light lees for another two or so months. \u003c\/span\u003e\u003cspan\u003eAfter this time in tank the wine has settled crystal clear and is very carefully racked off lees. Malo status is tested prior to bottling. \u003c\/span\u003e\u003cspan\u003eNo additions, fining, filtration or stabilisation are inflicted on the wine, other than, minimal sulphites just prior to bottling.\"  \u003cstrong\u003eCobaw Ridge\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\"This sits in a sweet spot of complexity with a reductive edge and a pithy grapefruit edge. Sliced lime and peach, too. The complexity is wrapped in so deep here. The palate has such intensity with glimmering acidity and sleek, long-driven freshness. Such purity here with really concentrated fruit. Acidity is salient. One of Australia's great chardonnays has arrived. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points and Top 100 Wines of Australia 2021\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eIt's not just that it's so compelling and delicious to drink but that it gives a person on the end of the glass an insight into complexity of chardonnay without overt edifice of winemaking. Yep, it opens with some flinty, struck match sniffs that allude to technique, but the wine is more about the dimensions of grape flavour, minerally charm, savouriness from yeast and lees and the skinsy chew of taut berries. It smells and tastes a little like sea spray has whipped over green apple juice that's had hazelnuts steeped in it all. Far out. The tension, the length, the understated juiciness, the freshness and the general sense of energy. So, so good. Drink 2021-2030.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Coming off the back of the pristine 2018, this has a deeper mid straw hue, but is still very fresh and tight. A hint of richer fruit – poached quinces, finger lime and lemon curd – but this still is kept on a tight leash. The palate opens up to distinct savoury, flinty and nougat flavours, then a mouth-watering finish. Drink by 2029.\"  \u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Suckling Top 100 Wines of Australia 2021\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Cobaw Ridge Alan Copoper\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidgeAlanCooper_1024x1024.png?v=1674213733\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePerched high in the granitic cool of Victoria's Macedon Ranges, Cobaw Ridge is a certified biodynamic vineyard specialising in varietal bottlings of chardonnay, pinot noir, syrah and lagrein, as well as a syrah rosé that is often touted as one of the best in the land. Alan Cooper has always farmed sympathetically, but it is since the conversion to organics, then biodynamics that he believes the vine resilience, fruit quality, depth of flavour and expression of site has dramatically improved.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Alan and Nelly Cooper first planted their Cobaw Ridge vineyard in 1985, they were amongst a small group that was testing the grape-growing potential of the lofty cool of the Macedon Ranges. In a region that is regarded as the coldest on the mainland, that viticulture was always going to be a marginal prospect, and especially with fledgling vines and somewhat cooler weather patterns than in the last two decades.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"So many people questioned the long-term viability of the Macedon Ranges in those early days,\" says Alan Cooper, reflecting on how far they've come over the last 36 years. \"But now we are, I think, very much in the box seat to continue serious cool climate winemaking,\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere was a decent focus on sparkling wine from some of the pioneers that preceded the Coopers, but their gaze became fixed on table wine, with chardonnay, pinot noir, cabernet and shiraz planted to the granitic soils in the natural amphitheatre of their site that sits at over 600 metres elevation. Alan Cooper is a fifth-generation farmer, and while they established the vineyard with an eye to organics, juggling city work while managing the vines meant that minimal herbicides were used, but never pesticides. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith the house built and the vineyard established, city life was relegated to the past and that path to organics was fulfilled. They officially started transitioning in 2005, becoming certified in 2009, with biodynamic certification confirmed in 2011. \"We have really forged our own path locally being the first certified organic-biodynamic producer in the Macedon Ranges,\" says Cooper. \"Nice to think that a lot of others are now becoming like-minded also.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe site now consists of 5 hectares of vines, with various less-successful clones and varieties (cabernet was an early victim) over the years, including vermentino, yielding to the vine mix of chardonnay, pinot noir, syrah and lagrein. That last variety, which is a key red grape in Italy's Alpine region of Alto Adige, was grafted in 1993, being the first to trial it in Australia. Lagrein has proven a great success, with their version seen by many as the benchmark for this country.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the vineyard, biodynamics is pivotal to the success over the years, with Cooper also noting that being as transparent as possible through official certification is critical, as it gives the end consumer confidence in the integrity of the operation. \"The number one thing is that we have embraced being organic – biodynamic, fully certified now for ten years,\" he says. \"We prefer to walk the walk, rather than talk the talk.\" \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Cobaw site has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique mesoclimate that generates very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCircling back to biodynamic farming, Cooper believes that the viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient,\" he says, \"close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCooper employs some irrigation but typically only for establishing young vines through a drip system, with most vines on the property also on their own roots. Vineyard operations are extensively manual and as sympathetic as possible. \"Being aware of the fragile nature of our soils and treading as lightly as possible in all our vineyard operations is a given,\" says Cooper. \"This year I am really looking forward to the native grasses stopping growing, so I can get on top of things. Hopefully, my new wangle-fangled under-vine machinery works as well as it does on YouTube!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOver 35 years of low-impact farming, a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2,\" he says. \"So, with nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour. At the end of the day what we strive for is flavour that could only come from here!\"\u003cspan\u003e   \u003cstrong\u003eyounggunofwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Cobaw Ridge\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidge_1024x1024.jpg?v=1674213801\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/p\u003e\n\u003cp\u003eThe 5ha vineyard is planted to Chardonnay, Pinot Noir, Syrah and Lagrein. Cobaw Ridge was the first to plant Lagrein (which is a key red grape variety in the Italian region of Alto Adige)in Australia in 1993. The vineyard has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique microclimate that produces very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp\u003eEverything is done so as to promote and preserve the full integrity of the unique vineyard terroir. After a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2. With nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour\", says Cooper. The biodynamic farming and viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient. Close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a fully equipped winery, right down to a small bottling line, the Cobaw Ridge operation is very much an in-house one, with a solar system recently installed to service the power needs of the winery, cellar door and new accommodation facility as well as the Cooper's home. That new accommodation is part of a future-proofing plan, says Cooper, \"to allow for a secondary non-wine related income stream to assist with our long-term viability.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763698995441,"sku":"","price":125.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cobaw-ridge-chardonnay-2019_6813857a-df90-4d85-bfe6-76d024924596.jpg?v=1695882990"},{"product_id":"cobaw-ridge-chardonnay-2018","title":"Cobaw Ridge Chardonnay 2018","description":"\u003cp\u003e\u003cstrong\u003e\"Beautiful wine, lean and pure. Everything so fine.\"  Mike Bennie\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\"Wow. Exquisite wine.\"  Jane Faulkner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Wow. Exquisite wine. There's a lot of flavour here, yet it runs on the pure energy of its fine acidity. Leesy, nutty characters add to the palate, which is moreish, savoury and very complete.\"  Jane Faulkner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"100% estate grown, biodynamic and organically grown fruit. 50% of the Chardonnay was left on skins for 3 weeks before being pressed off and left in old barrels for two years. The other portion was held on skins for an astonishing 737 days prior to being blended with the first component. Zero additions, fining or filtration. Tiny SO2 addition just prior to bottling.\"  \u003cstrong\u003eCobaw Ridge\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eWow. Exquisite wine. There's a lot of flavour here, yet it runs on the pure energy of its fine acidity. It initially works off a citrus theme, juicy, tangy and zesty. There's a certain amount of sulphide flint adding another layering of complexity, but it's not overt. Neither is the oak, which has absorbed this wine as its own. Leesy, nutty characters add to the palate, which is moreish, savoury and very complete. Drink by 2030.\"  \u003cstrong\u003eJane Faulkner, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"From one of the coldest grape growing places in Australia off biodynamic farmed wines at 600-plus metres above sea level. Winemaking on the edge. And edgy. Great wines. This set of releases the best I have seen as a suite from Cobaw Ridge. Some magic in the air.\u003c\/p\u003e\n\u003cp\u003eBeautiful wine, lean and pure, fine and supremely balanced. Will hit checks and balances for those seeking flinty, minerally styles while delivering some flavour for those into that. Green apple and talc scents, struck flint, wet slate, wet ferns in perfume. Mouth-watering and brittle in the palate but with loads of slinky, mineral-laced, fine boned acidity in tow. Faint nutty-oaty characters, a whisper of nougat oak there too. Everything so fine. Such loveliness, if that's a good descriptor. Drink 2020-2032.\"  \u003cstrong\u003eMike Bennie, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eWhite peaches, struck-match and smoky hints lift from the glass. The palate is quite tightly wound, high-toned acid and a lick of phenolics give a rush of textural elements that flex with weighted stone fruit characters. The struck-match reduction note carries throughout and works in conjunction beautifully with the fruit weight and intensity. Very long and driving finish. Drink 2020-2032.\"  \u003cstrong\u003eStuart Knox, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout the winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidgeAlanCooper_1024x1024.png?v=1674213733\" alt=\"Cobaw Ridge Alan Copoper\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePerched high in the granitic cool of Victoria's Macedon Ranges, Cobaw Ridge is a certified biodynamic vineyard specialising in varietal bottlings of chardonnay, pinot noir, syrah and lagrein, as well as a syrah rosé that is often touted as one of the best in the land. Alan Cooper has always farmed sympathetically, but it is since the conversion to organics, then biodynamics that he believes the vine resilience, fruit quality, depth of flavour and expression of site has dramatically improved.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen Alan and Nelly Cooper first planted their Cobaw Ridge vineyard in 1985, they were amongst a small group that was testing the grape-growing potential of the lofty cool of the Macedon Ranges. In a region that is regarded as the coldest on the mainland, that viticulture was always going to be a marginal prospect, and especially with fledgling vines and somewhat cooler weather patterns than in the last two decades.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"So many people questioned the long-term viability of the Macedon Ranges in those early days,\" says Alan Cooper, reflecting on how far they've come over the last 36 years. \"But now we are, I think, very much in the box seat to continue serious cool climate winemaking,\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThere was a decent focus on sparkling wine from some of the pioneers that preceded the Coopers, but their gaze became fixed on table wine, with chardonnay, pinot noir, cabernet and shiraz planted to the granitic soils in the natural amphitheatre of their site that sits at over 600 metres elevation. Alan Cooper is a fifth-generation farmer, and while they established the vineyard with an eye to organics, juggling city work while managing the vines meant that minimal herbicides were used, but never pesticides. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith the house built and the vineyard established, city life was relegated to the past and that path to organics was fulfilled. They officially started transitioning in 2005, becoming certified in 2009, with biodynamic certification confirmed in 2011. \"We have really forged our own path locally being the first certified organic-biodynamic producer in the Macedon Ranges,\" says Cooper. \"Nice to think that a lot of others are now becoming like-minded also.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe site now consists of 5 hectares of vines, with various less-successful clones and varieties (cabernet was an early victim) over the years, including vermentino, yielding to the vine mix of chardonnay, pinot noir, syrah and lagrein. That last variety, which is a key red grape in Italy's Alpine region of Alto Adige, was grafted in 1993, being the first to trial it in Australia. Lagrein has proven a great success, with their version seen by many as the benchmark for this country.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the vineyard, biodynamics is pivotal to the success over the years, with Cooper also noting that being as transparent as possible through official certification is critical, as it gives the end consumer confidence in the integrity of the operation. \"The number one thing is that we have embraced being organic – biodynamic, fully certified now for ten years,\" he says. \"We prefer to walk the walk, rather than talk the talk.\" \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Cobaw site has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique mesoclimate that generates very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCircling back to biodynamic farming, Cooper believes that the viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient,\" he says, \"close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCooper employs some irrigation but typically only for establishing young vines through a drip system, with most vines on the property also on their own roots. Vineyard operations are extensively manual and as sympathetic as possible. \"Being aware of the fragile nature of our soils and treading as lightly as possible in all our vineyard operations is a given,\" says Cooper. \"This year I am really looking forward to the native grasses stopping growing, so I can get on top of things. Hopefully, my new wangle-fangled under-vine machinery works as well as it does on YouTube!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOver 35 years of low-impact farming, a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2,\" he says. \"So, with nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour. At the end of the day what we strive for is flavour that could only come from here!\"\u003cspan\u003e   \u003cstrong\u003eyounggunofwine.com\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CobawRidge_1024x1024.jpg?v=1674213801\" alt=\"Cobaw Ridge\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1985, Alan and Nelly Cooper established their Macedon Ranges vineyard, positioned in a natural amphitheatre 610 metres above sea level in the heart of the Macedon Ranges. They produce premium cool climate wines that are 100% estate grown and are the first winery in the region to be certified organic and biodynamic.\u003c\/p\u003e\n\u003cp\u003eThe 5ha vineyard is planted to Chardonnay, Pinot Noir, Syrah and Lagrein. Cobaw Ridge was the first to plant Lagrein (which is a key red grape variety in the Italian region of Alto Adige)in Australia in 1993. The vineyard has a north facing aspect that, combined with the nature of the amphitheatre and the granitic soils, creates a unique microclimate that produces very distinctive fruit and wine. \"Over the years it has always been purely about 'here',\" says Cooper. \"True terroir if you like. Altitude of 615 metres plus, so true cool climate plays a huge part in what we do. It's a sunny north-facing warm site in a cool region but still gives superb high acidity.\"\u003c\/p\u003e\n\u003cp\u003eEverything is done so as to promote and preserve the full integrity of the unique vineyard terroir. After a decade of biodynamics and more than 15 years of strict organics, Cooper believes his site has never been healthier and the wines have never been better as a result. \"The vineyard delivers all the necessary requisites for great winemaking, so no need for any additions to the wine except a bit of SO2. With nil agro-artefacts in the fruit and zero additions in the wine, it all leads to purity of flavour\", says Cooper. The biodynamic farming and viticultural methods have made both the vines and the fruit more resilient. \"The vines now seem to be a whole lot more self-sufficient. Close to zero irrigation in our super-free-draining soils must mean the vines have worked a long way down to sustain themselves. Thicker leaves and berry skins all lead to less disease pressure and more resultant flavour in the wines. We are growing more flavour!\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a fully equipped winery, right down to a small bottling line, the Cobaw Ridge operation is very much an in-house one, with a solar system recently installed to service the power needs of the winery, cellar door and new accommodation facility as well as the Cooper's home. That new accommodation is part of a future-proofing plan, says Cooper, \"to allow for a secondary non-wine related income stream to assist with our long-term viability.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763699028209,"sku":"","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cobaw-ridge-chardonnay-2018_96ea3656-446e-4af4-bc05-d8b05d7e6bdc.jpg?v=1695882850"},{"product_id":"curly-flat-chardonnay-2014","title":"Curly Flat Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCurly Flat consistently produces one of the best Chardonnays in the Macedon Ranges and the 2014 vintage is no exception. The wine is powerful and complex, but the cold, long growing season ensures there is enough acidity and structure to maintain elegance. From multiple Chardonnay clones - P58, I10V1, I10V3 and I10V5 - and the vine age is 14 to 21 years.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The nose gives developed flint and fresh nougat to varietal stone fruits that are backed by generous wood smoke like aromatics. There is a lightness of touch to the palate that is quite remarkable given the layers of both fruit and winemaker derived complexity; expansive white peach is given a creamy lees complexity that flows into oak induced spice that's kept in check by citrus acidity. The finish gives purity and focus of fruit that is veiled by luxurious oak impact.\"  Patrick Eckel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Powerful nose of fresh lime and preserved lemon, white peach, apricot and tangerine combine with a veritable scaffold of savoury characters. Sea spray, struck match, hazelnuts and spiced nougat all mesh together with the fruit making for a complex nose. Generous and complex in both taste and texture. A spearhead of lime citrus cuts a refreshing line through a creamy, textured palate of stone fruit flesh culminating in a long and luxurious palate. Elegant yet ample, poised yet powerful, with both fruit and promise of long haul cellaring over the next 10+ years. The peak of a wine this powerful lays years ahead. We place it among our finest examples of Chardonnay.\" \u003cstrong\u003e Curly Flat\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Bright, clear, medium to full yellow colour, with a cashew-nutty bouquet which is attractive, pure and fresh, laced with honey, lemon and grapefruit. The palate's focus, searing intensity and freshness suggest it will age well and build in the bottle. Appealing spicy touches from the oak. Lovely wine, focused, concentrated and very long, with great potential.\u003c\/span\u003e Drink: \u003cspan data-mce-fragment=\"1\" property=\"minValue\"\u003e2017\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e–\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" property=\"maxValue\"\u003e2026.\" \u003c\/span\u003e \u003cstrong\u003eHuon Hooke, The Real Review - 96 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked 26 Mar-14 Apr, whole bunch-pressed, fermented 11-16 days in French oak (43% new), matured for 18 months, 50% mlf. This is an exercise in lusciously layered complexity and power, taken only after endless trials over previous vintages, but also respecting the integrity of the fruit\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e \u003cstrong\u003eand Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Curly Flat consistently produce one of the best Chardonnays in the Macedon Ranges. It's on the richer side of the Chardonnay spectrum, but the cold, long growing seasons ensure there is enough acidity and structure to maintain elegance. The nose gives developed flint and fresh nougat to varietal stone fruits that are backed by generous wood smoke like aromatics. There is a lightness of touch to the palate that is quite remarkable given the layers of both fruit and winemaker derived complexity; expansive white peach is given a creamy lees complexity that flows into oak induced spice that's kept in check by citrus acidity. The finish gives purity and focus of fruit that is veiled by luxurious oak impact.\u003c\/span\u003e\u003cspan\u003e\"  \u003c\/span\u003e\u003cstrong\u003ePatrick Eckel, Wine Reviewer – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763700732145,"sku":"","price":79.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-chardonnay-2014.jpg?v=1696227098"},{"product_id":"deep-woods-estate-chardonnay-2018","title":"Deep Woods Estate Chardonnay 2018","description":"\u003cp\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2019\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most highly regarded wineries. \u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Complex wine, celebrating Margaret River as its place of birth. Fruit (white peach, nectarine and grapefruit), oak (barrel ferment, with toasted cashews and soft toast) and acidity (providing overall balance and length) all joining the party. Yet more celebrations anon. Bargain.\"  James Halliday\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-bottom: 16px; margin-left: 30px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Best_Value_Winery_2_160x160_e64eab3c-e884-4a22-aa75-2a9ffc98d01c_160x160.png?v=1740354806\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods Estate was awarded 'Best Value Winery' in the Halliday Wine Companion 2023. \"Deep Woods has been nudging this award for a number of years now, and it is the consistently high quality of wine spread over a broad range of prices that eventually got them over the line. The team has shown a thrilling (some may say flagrant) disregard for accepted price point quality; i.e. \u003cstrong\u003etheir entry-level wines present compelling drinking propositions\u003c\/strong\u003e, and their \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eReserve range (among the cheapest of the best in Margaret River) frequently blitz the competition in the quality\/value stakes\u003c\/span\u003e.\"  Erin Larkin\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Complex wine, celebrating Margaret River as its place of birth. Fruit (white peach, nectarine and grapefruit), oak (barrel ferment, with toasted cashews and soft toast) and acidity (providing overall balance and length) all joining the party. Yet more celebrations anon. Bargain\u003cspan\u003e. Drink by 2025.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points and Top 100 Wines of 2019 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2019\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_d60f1ee3-8528-4c61-b4df-70df4d59aae9_1024x1024.jpg?v=1740287623\"\u003e\u003c\/div\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following is an extract from an interview with Julian Langworthy in Aug 2022 by Vintage Cellars\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat drew you to wine?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy dad worked in grapevine disease research in the early 1980s and as a small child I followed him around a few vineyards. We also had lots of wine at home; Mum and Dad were avid wine drinkers and collectors.\u003cbr\u003e\u003cbr\u003eAfter school I headed straight into studying marine biology. I loved surfing and diving, but it rapidly became obvious that it’d be fairer on the fish if I didn’t do that (and the research aspect of marine biology wasn’t really for me). I had a year off then moved to South Australia to study winemaking – and I haven’t looked back.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou spent time working at larger wineries such as Wynn’s Coonawarra before moving back to Margaret River. How is Deep Woods different?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWynn’s was one of the great winemaking experiences of my life, and the year I was there we made as much wine as the entire Margaret River region in 2018 – a slightly different experience!\u003cbr\u003e\u003cbr\u003eWynns’ Senior Winemaker, Sue Hodder, was quite inspirational and very empowering, which meant a lot to me as a young winemaker, especially one working on such an iconic brand. Working in a winery of that size is a different beast – it’s very regimented and, in a way, formulaic, whereas at Deep Woods we’re a little more hands-on with more of a creative focus.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou’ve always worked with cabernet sauvignon. How does Margaret River cabernet sauvignon differ to that of other regions?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo me, cabernet sauvignon is Australia’s best grape variety, and as a region, Margaret River is cabernet nirvana. Even the hottest day of the year doesn’t reach over 30 degrees and, in the afternoon, sea breezes come in to cool everything down; overnight temperatures usually sit at about 12 to 14 degrees, which is perfect for cabernet.\u003cbr\u003e\u003cbr\u003eIt ripens slowly, so we get lovely tannin development without too much sugar, which results in fully ripe, medium-bodied wines that aren’t monstrously high in alcohol. That’s exactly what we want to achieve. I also think Margaret River cabernet is quite an international style – it has that lovely, lush tannin ripeness without the “heat” you might get from warmer regions.\u003cbr\u003e\u003cbr\u003eI believe it has more in common with international regions than it does with South Australia or Victoria, with a level of complexity that I don’t see elsewhere in Australia. I believe that in Margaret River, we can make the best cabernet in the world, which is pretty exciting. That said, I love old Coonawarra cabernet and I really enjoy Yarra Valley cabernet, too.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by James Halliday is reproduced from: https:\/\/winecompanion.com.au\/resources\/awards\/2019\/winemaker-of-the-year\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMy selection of Julian Langworthy as Winemaker of the Year caused me to ponder on the three greatest winemakers of the 20th century: Maurice O’Shea of Mount Pleasant Wines, Colin Preece of Seppelt’s Great Western and Max Schubert of Penfolds (Schubert’s masterwork, Grange). They plied their trade in a market where fortified wines, largely sold in saloons and hotels, reigned supreme. The one thing they had in common was the balance of their wines underlying their longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/bqbBOlITju8\" title=\"Deep Woods winemaker Julian Langworthy\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_Video_033aa879-3105-4028-a54e-861cd563b8c5_480x480.jpg?v=1740284542\" style=\"margin-top: 25px; margin-right: 30px; margin-bottom: 16px; float: left;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003eEach had a substantial winery that provided support, although that support had its limits. Schubert was able to make the epic voyage to Spain and France in 1950 to study first-hand the making of sherry – it was from that journey that Grange, a Penfolds-banned wine during ’51–’61, saw its almost accidental birth; Preece had personal issues with some of the numerous members of the Seppelt family, with relations souring to the point where he felt compelled to resign; O’Shea was rescued by a number of members of the McWilliam clan – the McWilliams first buying half the shares in Mount Pleasant, and ultimately the other half in the aftermath of the Great Depression. If you take a broad view, these hugely talented winemakers were incidental to their employers’ financial needs, but left in limbo for much of their careers (Schubert was brought out of retirement when the marketing gurus belatedly realised his value). There was no expectation that any one of these winemakers would have any knowledge of, let alone responsibility for, the commercial value or the financial cost of their wines. How different to the wine world of today.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian Langworthy is chief winemaker for the Fogarty Wine Group (FWG), the fastest growing wine business in Western Australia. He reports to the Group General Manager, and is responsible for the stylistic direction of all of the FWG wineries and their individual brands. He mentors and manages a team of 12 winemakers and, in conjunction with the Group Chief Viticulturist, is responsible for all fruit purchases – this is in addition to more than 300ha of estate vineyards spread from Hunter Valley in New South Wales to Margaret River in Western Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian has particular responsibilities for Deep Woods, with an extensive promotional role for its profile interstate and internationally. He plays a lead role in brand planning, providing wine business acumen and support for the marketing team. He has broad-based human resources responsibilities, including coordination for all site compliance issues, and others too many to mention.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAre his winemaking skills and palate on par with the greats of the 20th century? It’s a question without an answer. But if he is to be compared with the best of today, the answer is an emphatic yes. His wine show successes (and the team he has led) have gold medals flying around the room like confetti, with trophies (including the biggest of all, the Jimmy Watson) equally plentiful. And most of all, he is universally admired and liked by all who have had contact with him and\/or the great wines he makes.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eViticulturist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Viticulturist_John_Fogarty_1024x1024.jpg?v=1740290206\" alt=\"Deep Woods Viticulturist John Fogarty\" style=\"margin-top: 15px; margin-bottom: 25px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eJohn Fogarty, \u003cspan\u003eson of Fogarty Wine Group founder and owner Peter Fogarty,\u003c\/span\u003e has been the Chief Viticulturist for the Fogarty Wine Group since 2002 - overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/deep-woods-estate-margaret-river\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince its establishment in 2005, Deep Woods Estate has become a phenomenal success story, with the wines achieving numerous accolades, including three Max Schubert Trophies and the 2016 Jimmy Watson. The success of the wines has also seen Chief Winemaker Julian Langworthy collect several Winemaker of the Year gongs, largely due to the cabernet-based wines and chardonnay. But that success has been underpinned by the viticultural work of John Fogarty that has transformed a vineyard that had previously focused on yield over quality to one that produces some of the highest quality and most distinctive fruit in the Margaret River region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Deep Woods Estate vineyard in Yallingup was first planted between 1985 and ’87, with a new block established in 2020, taking the plantings to 14 hectares. All the vines are planted on own roots, with the varietal mix now consisting of cabernet sauvignon, merlot, cabernet franc, malbec, shiraz, tempranillo (which replaced verdelho), semillon and sauvignon blanc. The Fogarty family acquired the property in 2005, with Chief Viticulturist John Fogarty immediately working to fine-tune the vineyard for quality wine production, with extensive retraining and re-trellising, as well as a focus on building soil health.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job here is quite simple really,\" says Fogarty. \"It is to keep the vines producing the best quality fruit that is true to style. We have spent the past 16 years reworking what were poorly structured vines with previous owners looking to yield not quality, with many cabernet vines carrying over 8 metres of old cordons.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe re-trellising and irrigation replacement program was completed this year, Fogarty notes, while a reduced use of herbicides and minimal soil disturbance have become key elements of their practices. \"We have worked hard to increase soil carbon and organic matter with compost, cover crops and reduction of acidifying fertiliser use, replaced with softer fertilisers with additions of microbes and fungi to help restore soil health across the site,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSoil moisture monitoring equipment has also been installed across the vineyard, which allows the viticultural team to manage water use based on the information collected alongside real-time weather data. That data comes courtesy of an on-site weather station. Fogarty notes that their unique mesoclimate meant that general local weather information was unreliable, with the up-to-the minute and accurate information streamlining their irrigation practices and minimising water use.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods has been a member of Sustainable Winegrowing Australia since 2019, utilising the benchmarking data to refine practices with the aim of being a certified member soon. Fogarty is also the current chair of the Margaret River Wine Association Sustainability Sub-Committee. \"I want to help give back to the greater community around us,\" he says. \"I want to be proud of the amazing region we live and work in and ensure it is there for our children to enjoy in the same way we have. We have a great community within Deep Woods and Fogarty Wine Group and the whole community of Margaret River. I love to learn, and community is the best resource for this. If you think you know everything in this game, your time is up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty notes that soil health has been a key focus with less cultivation and more ground cover maintained. \"We have allowed species that want to grow in the vineyard take the reins instead of introducing species with cultivation and seeding over and over again,\" he says. \"This allows a mixed species and really shows the variance across the site based on what is wanting to grow to allow us to support the areas in need.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEncouraging the population of native species of plants over introduced one is an important focus, with the impact on beneficial local insect populations a bonus, aiding in the Integrated Pest Management program. And that’s something Fogarty wants to enhance in the future with an aim to establish insectarium shelters around the vineyard to increase native insect populations. \"We have amazing remnant bush around the whole site which helps dramatically,\" he says, \"but increasing the diversity of native species to attract more beneficials to the site would be great.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty believes their site is a unique one that is quite different to most of Margaret River and even those nearby in their northern pocket of the region. \"The microclimate is really amazing, and the vineyard has quite a different orientation to most surrounding it with a lovely valley for drainage, and a north-east aspect,\" he says. \"The proximity of both Geographe Bay and the Indian Ocean site create an ultra-maritime climate, with the warmer Geographe Bay and the cold Indian Ocean having a great influence on the ripening of fruit. There are only a handful of vineyards in the region that are as close to both.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat site produces wine, and cabernet in particular, of singular character. \"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters,\" Fogarty says, noting that improving the soil profile with compost applications and a permanent mid-row sward has only enhanced this expression, as well as helping to build resilience and a consistency across increasingly variable weather patterns.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"With better nutrition management, we have reduced the variability across vintages with the vines becoming more balanced and not pushing vegetative growth and unbalanced vines producing greener harder tannin wines,\" says Fogarty. \"More careful fruit thinning and placement of fruit allow optimum even ripeness, and I believe we have managed well over the years to increase fruit weight, colour and tannins. …There is nothing more satisfying than growing grapes to produce wine of this quality consistently, and I believe the wine quality and unique style of the vineyard is proving itself.\"\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Deep Woods Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeepWoodsEstate_1024x1024.png?v=1679181052\"\u003eDeep Woods Estate was established in 1987 with plantings of Semillon, Sauvignon Blanc, Verdelho, Cabernet Sauvignon, Cabernet Franc, Shiraz and Merlot. With subsequent plantings of Chardonnay and Semillon, there are now approximately 16 hectares (40 acres) under vine planted in 12 separate blocks.\u003c\/p\u003e\n\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most awarded and highly regarded wineries.\u003c\/p\u003e\n\u003cp\u003eThe vines are irrigated from the natural spring-fed dam on the estate and flourish in the mainly gravelly loam soil. The cooling summer breezes from Geographe Bay to the north and the Indian Ocean to the west provide the perfect climate for growing premium quality grapes for which the region is renowned.\u003cbr\u003e\u003cbr\u003eThe Fogarty Wine Group has introduced a new vineyard maintenance program, utilising sustainable vineyard practices, to improve fruit quality and produce lower, higher-quality yields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Viticulturist\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Fogarty has been the Chief Viticulturist for the Fogarty Wine Group since 2002, overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701616881,"sku":"","price":23.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep-Woods-Estate-Chardonnay-2018_bb77eb00-1c4a-476c-955e-c4abd1f75da2.jpg?v=1696387889"},{"product_id":"deep-woods-estate-chardonnay-2015","title":"Deep Woods Estate Chardonnay 2015","description":"\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most highly regarded wineries. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Here's a cracking bottle of Chardonnay. Some funk and struck match, but it's all about juicy citrus and nectarine, and while there's some sweetness there, clean acidity keeps it tidy, and cashew nuts and a glossy feel on the finish adds complexity and charm. Great value. Approachable and alarmingly easy to drink.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-bottom: 16px; margin-left: 30px; float: right;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Best_Value_Winery_2_160x160_e64eab3c-e884-4a22-aa75-2a9ffc98d01c_160x160.png?v=1740354806\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods Estate was awarded 'Best Value Winery' in the Halliday Wine Companion 2023. \"Deep Woods has been nudging this award for a number of years now, and it is the consistently high quality of wine spread over a broad range of prices that eventually got them over the line. The team has shown a thrilling (some may say flagrant) disregard for accepted price point quality; i.e. \u003cstrong\u003etheir entry-level wines present compelling drinking propositions\u003c\/strong\u003e, and their \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eReserve range (among the cheapest of the best in Margaret River) frequently blitz the competition in the quality\/value stakes\u003c\/span\u003e.\"  Erin Larkin\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A number of batches picked, each whole bunch-pressed to used French oak barrels for wild fermentation and 6 months maturation on lees. Very much a la mode, reducing the impact of oak to the texture, not flavour, picking the grapes at the crucial moment to ensure maximum varietal expression (no wannabe sauvignon blanc), yet retain crisp acidity, and offering a Margaret River chardonnay at a mouthwatering price. Value+++\u003cspan\u003e. Drink by 2023.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 92 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\"\u003c\/strong\u003e\u003c\/span\u003eHere's a cracking bottle of Chardonnay that's available for a tick under $20. Some funk and struck match, but it's all about juicy citrus and nectarine, and while there's some sweetness there, clean acidity keeps it tidy, and cashew nuts and a glossy feel on the finish adds complexity and charm. Great value. Approachable and alarmingly easy to drink.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright, medium to light yellow hue and a strong note of matchstick in the bouquet. Oak is also quite assertive. The palate is intense and fine, focused and long, with an almost Chablis-like chalky mineral note. This is a nervy, tautly strung wine with a dry, textural finish which has some phenolic chew. Very good wine. Concentrated, long and has aging potential. A bargain. Drink: 2017–2022.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong\u003e\u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eWinemaker\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg style=\"margin-top: 5px; margin-bottom: 25px; float: none;\" alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_d60f1ee3-8528-4c61-b4df-70df4d59aae9_1024x1024.jpg?v=1740287623\"\u003e\u003c\/div\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following is an extract from an interview with Julian Langworthy in Aug 2022 by Vintage Cellars\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat drew you to wine?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMy dad worked in grapevine disease research in the early 1980s and as a small child I followed him around a few vineyards. We also had lots of wine at home; Mum and Dad were avid wine drinkers and collectors.\u003cbr\u003e\u003cbr\u003eAfter school I headed straight into studying marine biology. I loved surfing and diving, but it rapidly became obvious that it’d be fairer on the fish if I didn’t do that (and the research aspect of marine biology wasn’t really for me). I had a year off then moved to South Australia to study winemaking – and I haven’t looked back.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou spent time working at larger wineries such as Wynn’s Coonawarra before moving back to Margaret River. How is Deep Woods different?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWynn’s was one of the great winemaking experiences of my life, and the year I was there we made as much wine as the entire Margaret River region in 2018 – a slightly different experience!\u003cbr\u003e\u003cbr\u003eWynns’ Senior Winemaker, Sue Hodder, was quite inspirational and very empowering, which meant a lot to me as a young winemaker, especially one working on such an iconic brand. Working in a winery of that size is a different beast – it’s very regimented and, in a way, formulaic, whereas at Deep Woods we’re a little more hands-on with more of a creative focus.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eYou’ve always worked with cabernet sauvignon. How does Margaret River cabernet sauvignon differ to that of other regions?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo me, cabernet sauvignon is Australia’s best grape variety, and as a region, Margaret River is cabernet nirvana. Even the hottest day of the year doesn’t reach over 30 degrees and, in the afternoon, sea breezes come in to cool everything down; overnight temperatures usually sit at about 12 to 14 degrees, which is perfect for cabernet.\u003cbr\u003e\u003cbr\u003eIt ripens slowly, so we get lovely tannin development without too much sugar, which results in fully ripe, medium-bodied wines that aren’t monstrously high in alcohol. That’s exactly what we want to achieve. I also think Margaret River cabernet is quite an international style – it has that lovely, lush tannin ripeness without the “heat” you might get from warmer regions.\u003cbr\u003e\u003cbr\u003eI believe it has more in common with international regions than it does with South Australia or Victoria, with a level of complexity that I don’t see elsewhere in Australia. I believe that in Margaret River, we can make the best cabernet in the world, which is pretty exciting. That said, I love old Coonawarra cabernet and I really enjoy Yarra Valley cabernet, too.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article by James Halliday is reproduced from: https:\/\/winecompanion.com.au\/resources\/awards\/2019\/winemaker-of-the-year\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMy selection of Julian Langworthy as Winemaker of the Year caused me to ponder on the three greatest winemakers of the 20th century: Maurice O’Shea of Mount Pleasant Wines, Colin Preece of Seppelt’s Great Western and Max Schubert of Penfolds (Schubert’s masterwork, Grange). They plied their trade in a market where fortified wines, largely sold in saloons and hotels, reigned supreme. The one thing they had in common was the balance of their wines underlying their longevity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/youtu.be\/bqbBOlITju8\" title=\"Deep Woods winemaker Julian Langworthy\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg alt=\"Deep Woods winemaker Julian Langworthy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Julian_Langworthy_Video_033aa879-3105-4028-a54e-861cd563b8c5_480x480.jpg?v=1740284542\" style=\"margin-top: 25px; margin-right: 30px; margin-bottom: 16px; float: left;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003eEach had a substantial winery that provided support, although that support had its limits. Schubert was able to make the epic voyage to Spain and France in 1950 to study first-hand the making of sherry – it was from that journey that Grange, a Penfolds-banned wine during ’51–’61, saw its almost accidental birth; Preece had personal issues with some of the numerous members of the Seppelt family, with relations souring to the point where he felt compelled to resign; O’Shea was rescued by a number of members of the McWilliam clan – the McWilliams first buying half the shares in Mount Pleasant, and ultimately the other half in the aftermath of the Great Depression. If you take a broad view, these hugely talented winemakers were incidental to their employers’ financial needs, but left in limbo for much of their careers (Schubert was brought out of retirement when the marketing gurus belatedly realised his value). There was no expectation that any one of these winemakers would have any knowledge of, let alone responsibility for, the commercial value or the financial cost of their wines. How different to the wine world of today.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian Langworthy is chief winemaker for the Fogarty Wine Group (FWG), the fastest growing wine business in Western Australia. He reports to the Group General Manager, and is responsible for the stylistic direction of all of the FWG wineries and their individual brands. He mentors and manages a team of 12 winemakers and, in conjunction with the Group Chief Viticulturist, is responsible for all fruit purchases – this is in addition to more than 300ha of estate vineyards spread from Hunter Valley in New South Wales to Margaret River in Western Australia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eJulian has particular responsibilities for Deep Woods, with an extensive promotional role for its profile interstate and internationally. He plays a lead role in brand planning, providing wine business acumen and support for the marketing team. He has broad-based human resources responsibilities, including coordination for all site compliance issues, and others too many to mention.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAre his winemaking skills and palate on par with the greats of the 20th century? It’s a question without an answer. But if he is to be compared with the best of today, the answer is an emphatic yes. His wine show successes (and the team he has led) have gold medals flying around the room like confetti, with trophies (including the biggest of all, the Jimmy Watson) equally plentiful. And most of all, he is universally admired and liked by all who have had contact with him and\/or the great wines he makes.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eViticulturist\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep_Woods_Viticulturist_John_Fogarty_1024x1024.jpg?v=1740290206\" alt=\"Deep Woods Viticulturist John Fogarty\" style=\"margin-top: 15px; margin-bottom: 25px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eJohn Fogarty, \u003cspan\u003eson of Fogarty Wine Group founder and owner Peter Fogarty,\u003c\/span\u003e has been the Chief Viticulturist for the Fogarty Wine Group since 2002 - overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe following article is reproduced from: https:\/\/younggunofwine.com\/vineyard\/deep-woods-estate-margaret-river\/\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince its establishment in 2005, Deep Woods Estate has become a phenomenal success story, with the wines achieving numerous accolades, including three Max Schubert Trophies and the 2016 Jimmy Watson. The success of the wines has also seen Chief Winemaker Julian Langworthy collect several Winemaker of the Year gongs, largely due to the cabernet-based wines and chardonnay. But that success has been underpinned by the viticultural work of John Fogarty that has transformed a vineyard that had previously focused on yield over quality to one that produces some of the highest quality and most distinctive fruit in the Margaret River region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Deep Woods Estate vineyard in Yallingup was first planted between 1985 and ’87, with a new block established in 2020, taking the plantings to 14 hectares. All the vines are planted on own roots, with the varietal mix now consisting of cabernet sauvignon, merlot, cabernet franc, malbec, shiraz, tempranillo (which replaced verdelho), semillon and sauvignon blanc. The Fogarty family acquired the property in 2005, with Chief Viticulturist John Fogarty immediately working to fine-tune the vineyard for quality wine production, with extensive retraining and re-trellising, as well as a focus on building soil health.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"My job here is quite simple really,\" says Fogarty. \"It is to keep the vines producing the best quality fruit that is true to style. We have spent the past 16 years reworking what were poorly structured vines with previous owners looking to yield not quality, with many cabernet vines carrying over 8 metres of old cordons.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe re-trellising and irrigation replacement program was completed this year, Fogarty notes, while a reduced use of herbicides and minimal soil disturbance have become key elements of their practices. \"We have worked hard to increase soil carbon and organic matter with compost, cover crops and reduction of acidifying fertiliser use, replaced with softer fertilisers with additions of microbes and fungi to help restore soil health across the site,\" he says.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSoil moisture monitoring equipment has also been installed across the vineyard, which allows the viticultural team to manage water use based on the information collected alongside real-time weather data. That data comes courtesy of an on-site weather station. Fogarty notes that their unique mesoclimate meant that general local weather information was unreliable, with the up-to-the minute and accurate information streamlining their irrigation practices and minimising water use.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDeep Woods has been a member of Sustainable Winegrowing Australia since 2019, utilising the benchmarking data to refine practices with the aim of being a certified member soon. Fogarty is also the current chair of the Margaret River Wine Association Sustainability Sub-Committee. \"I want to help give back to the greater community around us,\" he says. \"I want to be proud of the amazing region we live and work in and ensure it is there for our children to enjoy in the same way we have. We have a great community within Deep Woods and Fogarty Wine Group and the whole community of Margaret River. I love to learn, and community is the best resource for this. If you think you know everything in this game, your time is up!\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty notes that soil health has been a key focus with less cultivation and more ground cover maintained. \"We have allowed species that want to grow in the vineyard take the reins instead of introducing species with cultivation and seeding over and over again,\" he says. \"This allows a mixed species and really shows the variance across the site based on what is wanting to grow to allow us to support the areas in need.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEncouraging the population of native species of plants over introduced one is an important focus, with the impact on beneficial local insect populations a bonus, aiding in the Integrated Pest Management program. And that’s something Fogarty wants to enhance in the future with an aim to establish insectarium shelters around the vineyard to increase native insect populations. \"We have amazing remnant bush around the whole site which helps dramatically,\" he says, \"but increasing the diversity of native species to attract more beneficials to the site would be great.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFogarty believes their site is a unique one that is quite different to most of Margaret River and even those nearby in their northern pocket of the region. \"The microclimate is really amazing, and the vineyard has quite a different orientation to most surrounding it with a lovely valley for drainage, and a north-east aspect,\" he says. \"The proximity of both Geographe Bay and the Indian Ocean site create an ultra-maritime climate, with the warmer Geographe Bay and the cold Indian Ocean having a great influence on the ripening of fruit. There are only a handful of vineyards in the region that are as close to both.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat site produces wine, and cabernet in particular, of singular character. \"The cabernet on the site always achieves full tannin ripeness and silky feel to the wines while retaining fresh fruit characters and violet lift, without ever gaining overripe characters,\" Fogarty says, noting that improving the soil profile with compost applications and a permanent mid-row sward has only enhanced this expression, as well as helping to build resilience and a consistency across increasingly variable weather patterns.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"With better nutrition management, we have reduced the variability across vintages with the vines becoming more balanced and not pushing vegetative growth and unbalanced vines producing greener harder tannin wines,\" says Fogarty. \"More careful fruit thinning and placement of fruit allow optimum even ripeness, and I believe we have managed well over the years to increase fruit weight, colour and tannins. …There is nothing more satisfying than growing grapes to produce wine of this quality consistently, and I believe the wine quality and unique style of the vineyard is proving itself.\"\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Deep Woods Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DeepWoodsEstate_1024x1024.png?v=1679181052\"\u003eDeep Woods Estate was established in 1987 with plantings of Semillon, Sauvignon Blanc, Verdelho, Cabernet Sauvignon, Cabernet Franc, Shiraz and Merlot. With subsequent plantings of Chardonnay and Semillon, there are now approximately 16 hectares (40 acres) under vine planted in 12 separate blocks.\u003c\/p\u003e\n\u003cp\u003eDeep Woods Estate was acquired by the Fogarty family in 2005, making it part of the Fogarty Wine Group. Under the FWG banner, Deep Woods Estate has been transformed into one of Margaret River's most awarded and highly regarded wineries.\u003c\/p\u003e\n\u003cp\u003eThe vines are irrigated from the natural spring-fed dam on the estate and flourish in the mainly gravelly loam soil. The cooling summer breezes from Geographe Bay to the north and the Indian Ocean to the west provide the perfect climate for growing premium quality grapes for which the region is renowned.\u003cbr\u003e\u003cbr\u003eThe Fogarty Wine Group has introduced a new vineyard maintenance program, utilising sustainable vineyard practices, to improve fruit quality and produce lower, higher-quality yields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulian Langworthy is regarded as one of the most talented winemakers in Australia with awards such as James Halliday's Winemaker of the Year, a Jimmy Watson Trophy winner, Ray Jordan's Winemaker of the Year, and a Wine Society Young Winemaker of the Year nominee. His impressive career has included vintages in France and Canada, and senior winemaking roles in the Barossa Valley, Clare Valley and Coonawarra.\u003c\/p\u003e\n\u003cp\u003ePassionate about producing regionally distinctive wines, Julian joined the Deep Woods team in 2011. Under his leadership, the winemaking team has continued to refine and explore the Deep Woods style, culminating in more than 60 trophies and 200 gold medals awarded across major national and international wine shows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChief Viticulturist\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJohn Fogarty has been the Chief Viticulturist for the Fogarty Wine Group since 2002, overseeing the management of the premium vineyards in Western Australia, Tasmania and Victoria, and sourcing fruit from select growers. John's interest in planting and training young vines is coupled with an ardent focus on sustainability and innovation. He is constantly looking at ways to increase fruit quality to ensure the Group's winemakers can create the best wines possible. John has completed multiple degrees in viticulture and has an unmatched knowledge of each vineyard site.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701649649,"sku":"","price":23.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Deep-Woods-Estate-Chardonnay-2015.jpg?v=1696387728"},{"product_id":"dexter-chardonnay-2018","title":"Dexter Chardonnay 2018","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTod Dexter purchased a vineyard site at Tuerong on the Mornington Peninsula in 1987 and planted Chardonnay and Pinot Noir. He became winemaker at Stonier and then Yabby Lake and during that period the Dexter Vineyard provided Stonier with reserve-grade fruit. Almost 20 years later, and with a wealth of experience behind him, he started his own label. What he strives for in his Chardonnay is what he looks for in any wine he drinks - aromatics, prettiness, texture, elegance, line and length.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's laid down a mighty track record over the years at The Wine Front. Ample flavour delivered on a fine and lean frame. Ripe lime and white nectarine, cashew and light ginger spice. Tight and intense. Line and length. Super Chardonnay satisfaction. It's just right.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Aromas of grapefruit and lemon with hints of nectarine and subtle oak. Consistent with previous vintages in its elegance and fineness after a warm and dry 2018 vintage. Subtle flavours reflective of the aromas – particularly lemon, grapefruit, stone fruit and elegant oak. The wine has a soft middle palate with good length and slightly less acid than in 2017. Similar in structure and flavour to the 2016 vintage. Matured in French oak puncheons (16% New, 22% second use, 5% third use and 57 % older) for 10 months and inoculated with a neutral yeast. Clones: P59 (47%), I10V5 (29%), Dijon (24%).\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eDexter Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's laid down a mighty track record over the years at TWF. Ample flavour delivered on a fine and lean frame. Ripe lime and white nectarine, cashew and light ginger spice. Tight and intense. Line and length. Super Chardonnay satisfaction. It's just right\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Advanced colour for its age, albeit with no visible hint of brown, just luscious, mouthfilling chardonnay flavours - white peach, rock melon, and zesty acidity are mouthwatering. Drink by 2027.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DexterWines_1024x1024.png?v=1675972591\" alt=\"Dexter Wines\"\u003e\u003c\/p\u003e\n\u003cp\u003eTod Dexter, the man behind the Dexter label, grew up with wine. A childhood friendship with one of Melbourne's premium wine merchants, the Crittenden family, introduced him to the vast world of wine. It was then no surprise that in 1974 after working a ski season in the US, Tod ended up in the Napa Valley where he spent a seven-year apprenticeship with one of California's premium family wineries, Cakebread Cellars. During that period he met his wife Debbie, and the two of them started to toy with the idea of setting up in Australia. Back-to-back vintages at Brown Brothers in the King Valley in 1985 and '86 served as a trial.\u003c\/p\u003e\n\u003cp\u003eTod moved home to Australia in January 1987 and purchased a vineyard site at Tuerong on the Mornington Peninsula. Later that year, he planted 1.6 hectares of Chardonnay and Pinot Noir. To keep the wolves from the door he became winemaker at Stonier and over the next ten years, he and Brian Stonier grew the company to become one of Australia's premium producers of Chardonnay and Pinot Noir. During this decade Tod leased his vineyard to Stonier and the Dexter vineyard provided them with reserve-grade fruit.\u003c\/p\u003e\n\u003cp\u003eDexter left Stonier in 2003 to take the reins at Yabby Lake, whose vineyards are a stone's throw from his own. In 2006 he turned 50. A friend told him if he didn't do his own thing now, it'd never happen. So almost 20 years after the first vines in the Dexter vineyard were planted, and with a wealth of experience behind him, Dexter Wines was born. His vineyard is planted to 4 hectares of Pinot Noir and 3.1 hectares of Chardonnay and he makes roughly the same quantity of each.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701780721,"sku":"","price":52.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/dexter-chardonnay-2018.jpg?v=1696388273"},{"product_id":"dog-point-chardonnay-2003","title":"Dog Point Chardonnay 2003","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIvan and Margaret Sutherland planted the Dog Point Vineyard back in the late 1970s, making it one of the oldest privately owned vineyards in Marlborough. Ivan Sutherland met James Healy in the 1990s when they worked together at Cloudy Bay, Ivan in viticulture and James in winemaking. In 2002 Ivan and James decided to leave Cloudy Bay to start their own label and they launched Dog Point in 2004 using fruit from the 2002 vintage. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe 2003 Dog Point Chardonnay is the second vintage under the Dog Point label and the last one made at the Cloudy Bay winery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A sensational white more in the mould of a good Chablis than anything I have tasted from Marlborough bearing the word chardonnay. Made with handpicked grapes treated to full indigenous yeast fermentation, 100 per cent malolactic fermentation and loads of lees stirring. Taste fresh, citrusy and is seductively mouth-filling.\"  Joelle Thomson\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straw colour; strong aromas of grapefruit and roasted hazelnut with savoury characters from extended contact with yeast lees; full bodied expression of the variety integrating fresh grapefruit with chalky textural lees character.\"  \u003cstrong\u003eDog Point\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"Dog Point Vineyard\" href=\"https:\/\/youtu.be\/Dwf7iqSwgVs\" target=\"_blank\"\u003e\u003cstrong\u003e\u003cimg alt=\"Dog Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPointvideo_480x480.png?v=1699482950\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPointvideo_480x480.png?v=1699482950\" data-mce-style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDog Point (click on image to play video)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A sensational white more in the mould of a good Chablis than anything I have tasted from Marlborough bearing the word chardonnay. Made with handpicked grapes treated to full indigenous yeast fermentation, 100 per cent malolactic fermentation and loads of lees stirring. Taste fresh, citrusy and is seductively mouth-filling.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoelle Thomson, Viva\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The chardonnay was barrel fermented with wild yeast and has a deliciously tangy wine with a dash of toasty oak, the flavours of grapefruit and lemon, and a dry intense aftertaste.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTim Harris, New Zealand Herald \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2003 Dog Point Vineyards Chardonnay is one of the best New Zealand chardonnays I have tasted. It is remarkable that it comes from Marlborough, a region usually renowned for chardonnays with over-the-top acids and pronounced buttery tastes. This chardonnay flouts that busty cleavage style, sporting a far more subtle and European style. It is a chardonnay for those who are supposedly overdrinking the stuff.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJoelle Thomson, Viva\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPoint_1024x1024.png?v=1679198045\" alt=\"Dog Point Winery\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/DogPoint_1024x1024.png?v=1679198045\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eJames Healy and Ivan Sutherland (left and right)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIvan and Margaret Sutherland planted t\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Dog Point Vineyard back in the late 1970s, making it one of the oldest privately owned vineyards in Marlborough.\u003c\/span\u003e The vineyard is centrally located at the confluence of the smaller Brancott and Omaka Valleys, \u003cspan data-mce-fragment=\"1\"\u003eon the hill slopes of the Southern Valleys (refer to the map below). It is a\u003c\/span\u003e very desirable area for grape growing and is neighbour to the first commercially planted vineyard in Marlborough, planted in 1973 by Montana. \u003c\/p\u003e\n\u003cp\u003eIvan Sutherland met James Healy in the 1990s when they worked together at Cloudy Bay, Ivan in viticulture and James in winemaking. This was during the time when Cloudy Bay put quality Marlborough wine (particularly Sauvignon Blanc) on the map. In 2002 Ivan and James decided to leave Cloudy Bay to start their own label, with Ivan providing the fruit and James making the wine in one of those classic wine partnerships. They launched the Dog Point label in 2004 using fruit from the 2002 vintage. It came as no surprise to anyone that Dog Point hit the ground running and produced, and continues to produce, wines of the highest quality. \u003c\/p\u003e\n\u003cp\u003eThe property is planted to Sauvignon Blanc, Chardonnay and Pinot Noir grown under organic principles. Fruit for the wines is sourced from the older well-established vines planted back in the late 1970s and supplemented with fruit from newer closely planted hillside vines. The Sauvignon Blanc vines are on average 25 years old, the oldest being well over 30 years of age. The Section 94 vines that go into the single vineyard, barrel fermented Sauvignon Blanc are 30 years old. The average vine age for the Chardonnay is 30 years old, with the oldest vines being 40 years old. The Pinot Noir vines date back to the early 1980s, making some of them around 40 years old.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MarlboroughSub-regions_DogPoint_2c7f68c8-b6b2-43d6-a37a-ddca9b58beda_600x600.jpg?v=1699707192\" alt=\"Dog Point vineyard and Marlborough sub-regions\" style=\"float: none; display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDog Point vineyard and Marlborough sub-regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763701977329,"sku":"","price":74.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Dog-Point-Chardonnay-2003.jpg?v=1679289367"},{"product_id":"eldorado-road-beechworth-chardonnay-2019","title":"Eldorado Road Beechworth Chardonnay 2019","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"\u003cspan\u003eShout it from the rooftops – Eldorado Road, as a label, should be much more famous. The wines are too interesting, too keen, too complex to be '\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003ejust another Victorian producer'.\"  Andrew Graham\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen. Fruit for the 2019 Chardonnay is sourced from two high altitude vineyards in the Beechworth region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"The fresh pulp of a grapefruit, the juice mixed with stone fruit, white flowers tossed in, served on the rocks, quartz in place of ice. This is fresh and tight and fine-boned and powerful. There’s an essential quality to this wine. It’s gorgeously pure, gorgeously long.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan class=\"cs-reviewBody\"\u003e\"Grilled nuts, white lillies, white peach, creamy oak, complex and lifted. A rich and layered palate with plenty of stone fruit, grapefruit, texture and a complexing oak influence. The wine has lovely weight and mouth-feel and there’s fabulous balance between fruit and oak. The acid drive gives real backbone, cut and structure. Drink: 2021-2027.\u003c\/span\u003e\u003cspan\u003e\"  \u003cstrong\u003eAaron Brasher, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It’s from two vineyards in the Beechworth region; one at 550m above sea level (70% of the wine) and the other at 400m asl. It goes into a range of oak, all of it old or used save for one new puncheon. The fresh pulp of a grapefruit, the juice mixed with stone fruit, white flowers tossed in, served on the rocks, quartz in place of ice. This is fresh and tight and fine-boned and powerful. There’s an essential quality to this wine. It’s gorgeously pure, gorgeously long. \u003cspan\u003eDrink: 2022 - 2028+.\u003c\/span\u003e\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Eldorado Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Vineyard_1024x1024.jpg?v=1734821967\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eEldorado Road is run by Paul Dahlenburg (Bear), the winemaker at Baileys of Glenrowan, and his wife Lauretta (Laurie). Having spent a career making wine and tending to the vineyards of others, they decided to release wines under their own label in 2010 and Eldorado Road was born. T\u003cspan\u003ehey are fiercely loyal to North East Victoria and \u003c\/span\u003eproduce a superb portfolio of wines from vineyards in Eldorado, Beechworth, Glenrowan and Rutherglen.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe couple established Eldorado in the Beechworth foothills equidistant between Beechworth and Wangaratta; on Eldorado Road just outside the quaint hamlet of Eldorado. Here they planted small parcels of Nero d'Avola and Durif. The property was selected and purchased principally because it is located on a seam of free draining red decomposed granite loaded with granite buckshot, flanked by granite hills and fed by the gentle flowing Reedy Creek which weaves its way through the property on its journey to the Ovens River.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eClimate mapping matched to geography and terroir suggested that Nero d'Avola would thrive on the property and discussions with Allesio Planeta, a revered producer hailing from Sicily (the indigenous home of Nero d’Avola), convinced them to plant the variety. Over a decade later, Huon Hooke believes that Eldorado Road arguably produces Australia’s best Nero d’Avola.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDurif was planted in 2008 from cuttings taken from an original Rutherglen clone kindly provided by Stanton \u0026amp; Killeen. Paul and Laurie believed the cooler location on Eldorado Road would produce a Durif expressing power, intense perfume and a level of finesse not often associated with the variety. They mix grapes from their cool-climate home vineyard with grapes from a proven mature vineyard in Rutherglen to add some generosity, as it always comes in at a riper Baumé than the Eldorado fruit. To quote Jeni Port, \"Eldorado Roads Durif needs to be tasted by every drinker who was ever scared witless by the grape. This is not scary, rather it's brilliantly delivered as a serious wine of some beauty: aromatic, blueberry, plum, dark chocolate and spice all lifted, fresh and plush. Bravo.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDahlenburg knows all about the magic of old vines. Since 1996 he has been making powerfully structured and rich red wines at Baileys from mature plantings of Shiraz and Durif – some dating back a century or more. In 2009 Dahlenburg approached the owners of a derelict 2ha block of Shiraz planted in the 1890s near Glenrowan to see if he could lease it from them. They tried to talk him out of it, saying it was too run-down and that he’d be better off buying fruit from other vineyards in the area. But Dahlenburg was determined - this vineyard was over 100 years old and it was special – and he set about the backbreaking job of restoring a section of the vineyard. For all his hard work, Dahlenburg retrieved only one tonne of grapes from the 2010 vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThese remarkable old vines were originally shipped from France to Glenrowan back in the late 1800s. Established before federation, with only rainfall to sustain them, they endured prevailing weather to forge an existence. It’s truly remarkable these vines still survive today, but thanks to Dahlenburg, this old block continues to tell its own story and reward the drinking public with wines born from another era. Only a minute amount of the Perseverance Old Vine Shiraz is produced each year - the average yield is 800kg\/acre. To give perspective, Grand Cru Burgundy yields are 15x that! \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe best quality Beechworth Chardonnay is sourced from one of the coolest vineyards in the GI located at 550m above sea level. The purity of this fruit allows Eldorado Road to create a powerful, complex wine with many similarities to those of Chablis.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Here at Eldorado Road we make good wine at a profit if we can, at a loss if we must, but always good wine.\"\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg alt=\"Paul Dahlenburg bringing in fruit at his home vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado_Road_Paul_Dahlenburg_1024x1024.jpg?v=1734906862\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003ePaul Dahlenburg bringing in fruit at his home vineyard\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42763703484657,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Eldorado-Road-Beechworth-Chardonnay-2019.jpg?v=1735000690"},{"product_id":"bannockburn-chardonnay-2011","title":"Bannockburn Chardonnay 2011","description":"\u003cp\u003e\"A wonderfully textured, rich and complex chardonnay crafted in as true a Burgundian fashion as you will find in Australia by Gary Farr, a man truly in touch with pinot noir and chardonnay. Becomes wonderfully complex and succulent with age, scented with flowers and roast nuts. One of the new generation of chardonnays you really can cellar with confidence.\" \u003cstrong\u003e Jeremy Oliver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Citrus, stones, a melt of smoky, cedary oak, nuts and shells and blossoms. It's an entrancing show. And it will get better, given another few years in the bottle.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bannockburn Chardonnay is an immensely complex wine reflecting both the inherent quality of vineyard site, tried and tested old clones and a strong winemaking philosophy based on 'low input – maximum flavour'. The low vigour vineyards are located on volcanic soils over limestone. The wine is whole bunch pressed. Fermentation in barrel takes place over a six week period although it is not unusual for some barrels to take months. The wine is matured in a combination of 1 year old and new (30%) oak for 9 to 11 months. The oak plays a supporting role. Tropical fruit aromas, nutty, vanillin complexity, ripe fruit, a creamy palate and fruit sweetness make it one of the best Chardonnays in the country.\"  \u003cstrong\u003eAndrew Caillard MW \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It was a cold and wet 2011 vintage in Geelong as well – though not quite as wet as it was in some others parts. I liked this immediately on opening but I left some in a glass overnight – a particularly chilly autumn night it was too – and it smelled\/tasted beautiful the next morning. Yet another Australian chardonnay I'd be confident in cellaring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDelicious and lengthy. Not sure I need say much more. Citrus, stones, a melt of smoky, cedary oak, nuts and shells and blossoms. It's an entrancing show. And it will get better, given another few years in the bottle. Screwcap, be blessed. This wine is impossible to fault. \u003cspan data-mce-fragment=\"1\"\u003eDrink : 2015 - 2020.\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 94+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\" alt=\"Bannockburn Vineyards\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BannockburnVinyards_1024x1024.png?v=1672042521\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStuart Hooper was a successful businessman with a passion for everything about wine and a deep love for the wines of Burgundy. He envisioned creating a vineyard that would produce Australian wine of a quality to emulate the great regions of France.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1974 Stuart selected a plot of land in the Moorabool Valley near the township of Bannockburn and planted 3 hectares of Shiraz. Before long, more land was acquired, more vines and varieties planted and Bannockburn Vineyards is now one of the most highly regarded small winemaking estates in Australia. It was inevitable that pinot noir and chardonnay would form the major part of the plantings, with lesser amounts of riesling, sauvignon blanc, cabernet sauvignon, shiraz and merlot.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStuart has since passed, but Bannockburn Vineyards remains in the Hooper family, with his daughters as custodians to ensure his philosophy is preserved. Matt Holmes succeeded Michael Glover as winemaker in 2015. Lucas Grigsby, Viticultural Manager for over 30 years, takes personal pride tending to the vineyards with a belief in organic farming practices to maintain the health of the soils and vines. In the winery, Matt Holmes believes in minimal additions, wild yeast ferments and low intervention winemaking. The results are wines that are made with integrity and that are distinctively Bannockburn.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896826237169,"sku":"","price":79.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bannockburn-Chardonnay-2011_3ef999f0-7e8f-4720-af32-f8a39ff34580.jpg?v=1695625460"},{"product_id":"bindi-kostas-rind-chardonnay-2021","title":"Bindi Kostas Rind Chardonnay 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Bindi is one of the icons of Macedon and one of the greatest small producers in Australia. The chardonnay is top-shelf.\"  James Halliday \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"There is tremendous intensity in the mouth, the citrusy flavours concentrated, piercing and powering long into an extended finish. Wonderful chardonnay now and has more to show us if cellared a while.\"  Huon Hooke\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"2021 Vintage, our 31st harvest: \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere are challenging seasons that continue to be testing to the very end and then there are challenging seasons that end with a flourish that elevates quality to unexpected heights. Thankfully, 2021 is the latter. What was a cool and often damp season became defined by two of the most incredible finishing weeks we have experienced. Perhaps the conditions were THE most important quality building weeks experienced at Bindi? Regardless, what was a healthy and moderate crop was elevated to the equal of the very best that we have done since planting in 1988. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThese finishing days of sunshine and warmth (consistently mid to high 20s) also benefited the fruit due to the cool and sometimes cold nights that preserved freshness, delicacy and acidity. The grapes accumulated flavour and sugar while retaining the brightness and vivacity in the fruit that is so defining here. What a blessing!\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon, Winemaker\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExpert reviews\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"I love the story of this wine, named after Kostas Rind, teacher, mentor and friend of Michael Dhillon’s father, Bill – more details on the back label. And I love the contents within, particularly this vintage. Richly filled with stone fruit, spiced lemon, frangipane-lined lime tart, plus spices. Neat acidity keeps check of the palate, which has depth, some weight and very good length. Drink by 2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Light-mid yellow, bright, with intense aromas of lemon\/citrus, the fruit doing most of the talking, artifact nuances well in the background. There is tremendous intensity in the mouth, the citrusy flavours concentrated, piercing and powering long into an extended finish. Wonderful chardonnay now and has more to show us if cellared a while. Drink: 2023–2033.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Fragrant, quietly powerful wine here with superb texture, lightly powdery with a core of incredibly long, tangy and vibrant acidity. Feels set between green apple, just ripe stone fruit, nutty-yeasty with light floral notes in tow. Pretty epic, very complex, great energetic style. Drink: 2022 - 2025+.\"  \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMike Bennie, The Wine Front - 95 points\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eAwards\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eSpecial Value Wine – Halliday Wine Companion  \u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan\u003e\u003cspan\u003e★ \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWines and vineyards\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Original Vineyard Pinot Noir (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Original Vineyard has over its history become known for its signature perfumed bouquet and silky, pure palate. This relatively quartz riddled, gently north sloping three acre vineyard produces very fine, spicy, fragrant wine that has high natural acidity and develops beautifully given 6-10 years careful cellaring. As it ages the depth of aroma increases in and the palate becomes increasingly harmonious and is characterized by a sweet fruited, textured flourish. In comparison to the Block Five this wine is more seductive and delicious in its youth whilst still significantly rewarding cellar time. The wine spends 15-17 months in French barrels of which about 25% are new. The wine is never oak driven. Production typically varies from 300-450 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Original Vineyard Pinot Noir label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiOriginlVineyardPinotLabel_100x100.png?v=1672312522\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Block Five Pinot Noir (planted in 1992)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Block Five vineyard is about half of one hectare in size on a sheltered, north facing, and very quartz riddled site. It is a wonderful natural vineyard exposition. The wine is always darker in fruit expression and immediately more spicy and earthy that the Original Vineyard. It is less immediately perfumed and has more tannin and fruit power. The wines from this vineyard require more bottle ageing to develop the same suppleness and delicacy as the Original Vineyard but even in their youth these wines are more profound. The wine spends 15-17 months in French barrels of which about 35% are new. This wine is never oak driven but can certainly benefit from a higher percentage of new oak without being dominated by sappy, smoky oak elements. Production typically varies from 150-200 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiBlockFivePinotNoirLabel_100x100.png?v=1672313500\" alt=\"Bindi Block Five Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Kaye Pinot Noir (planted in 2001)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis special single vineyard (Block K) bottling is dedicated to Kaye Dhillon (1938-1985) and comes from two select parcels (from within the Block K vineyard) from our most elevated Bindi planting established in 2001. One Block K parcel of 115 clone Pinot Noir runs directly alongside Block 5 and the other parcel comes from the very top Block K rows of the MV6 clone Pinot Noir. This vineyard sits just below the end of the Mount Gisborne lava flow and is underpinned by ancient Ordovician period soils incorporating mudstone, sandstone, much quartz rock and clay with a covering of varying amounts of much younger, fine volcanic top soil. The selection for the Kaye Pinot Noir is limited to the best vats from the specific soil profiles and is generally between 70 and 150 dozen, vintage dependent.  These vines are managed in the usual Bindi way without herbicides or pesticides and utilise undervine cultivation and extremely rigorous hand canopy management from pruning to harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKayePinotNoir_100x100.png?v=1672314666\" alt=\"Bindi Kaye Pinot Noir Label\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBindi Dixon Pinot Noir (planted in 1998 and 2001)\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e[formerly called Bindi Composition Pinot Noir]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The ideal of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor ageworthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine. The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new. Production varies from 500-700 dozen per vintage.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Dixon Pinot Noir Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiDixonPinotNoirLabel_100x100.png?v=1672314797\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDarshan planted in 2014 and Block 8 planted in 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Now for something out of left field. Since his father, Bill, set up Bindi in Victoria's Macedon Ranges in the 1980s, Michael Dhillon has overseen a steady expansion and ongoing development of the property's vineyards and winery. Today, with eight different sites – each located on the original property – at his disposal, Dhillon owns an extraordinary microcosm of Burgundy-inspired landscape within one of Australia's coolest wine regions. His two latest sites are turning the expectations of Australian pinot noir on their heads. Over the summer of 2012\/2013 Dhillon began to survey and work the soil of what is now his Darshan vineyard, after the Indian name that his father dropped in Australia, becoming 'Bill'. A mere acre in size, it's largely planted in rows 1.1 m apart, with vines planted at 80 cm intervals. A small section is planted at double that density – a staggering 22,600 vines per ha. Two years later, on another site named Block 8, Dhillon planted another 1.9 acres in identical fashion. His objective, which he's now finding the sites deliver without much manipulation, is for each vine to deliver around 400-500 grams of fruit! What kind of wine do you get with that? The nearest thing this country has produced to Chambertin, that's what. Dhillon will release the first wines around 2022\/2023. There will be around 150 cases of each. These are game-changing wines.” \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJeremy Oliver\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi Quartz Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the upper end of the Chardonnay planting, where the quartz incidence in the soil is the greatest the fruit has extra complexity, finesse and intensity. This wine comes exclusively from this soil. This area is approximately half one hectare in size. The characteristics are similar in the Quartz Chardonnay to the Kostas Rind Chardonnay but all aspects are amplified here yet remain in complete harmony. The winemaking is the same for both wines however the Quartz Chardonnay sometimes spends a few months longer in barrel and there is a higher percentage of new wood used, being around 35%. Production varies from 150-250 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Quartz Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiQuartzChardonnayLabel_100x100.png?v=1672314933\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBindi\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Kostas Rind\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Chardonnay (planted in 1988)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAn intense, mineral wine fully ripe but lean, taught and intense with savoury, creamy elements. Fragrant notes of orange blossom, nectarine stone, spice and subtle nuttiness are usual with a vibrant, tight, long palate highlighted by clean acidity, wonderful texture and fine length. The Kostas Rind Chardonnay is grown in a 1.5 hectare plot. The wine is fermented in French barrels of which typically 20% are new. Fermentation occurs without the addition of cultured yeast and the wine remains in barrel on yeast lees over winter with only a small amount of malo-lactic conversion taking place. It is racked around eight months after vintage, and returned to barrel for a further three months before bottling. Production varies from 300-600 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the words of Bill Dhillon: \"Kostas Rind was a Lithuanian sage who epitomised wisdom and humility. From a migrant hostel in Albury, this mathematician and former professor was recruited to Ballarat Boys Grammar School. Kostas taught me much. He introduced me to wine. I was privileged to know Kostas and am very grateful for his influence. We continue to dedicate Bindi wines to Kostas.” \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Bindi Kostas Rind Chardonnay Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiKostasRindChardonnayLabel_100x100.png?v=1672315092\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePyrette Heathcote Shiraz is sourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. The specific parcel of vines this fruit comes from is at the highest block on deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed in order to capture fruit vibrancy and freshness whilst capturing the typical mouthfilling richness and length of the region. The wine is made in 1000 litre open vats, fermented with ambient yeast and matured in French barrels, 10% new. The yield, harvest date and winemaking are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance, vitality, finesse and harmony. Production is typically 800 dozen per vintage.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Pyrette Heathcote Shiraz Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiPyretteHeathcoteShiraz_100x100.png?v=1672315258\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout the winery\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Bindi Wines\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BindiWines_40cb462f-b8a1-4dae-bfcd-5c258bcb9dc7_1024x1024.png?v=1672303905\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael Dhillon was born in the town of Gisborne, 55kms northwest of Melbourne, and grew up at Bindi, a 170 hectare farm just outside the township.  Today he and his family produce chardonnay and pinot from their vineyard at Bindi which Bill and Michael Dhillon established in 1988. In addition, they produce a Heathcote Shiraz \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003esourced from an impeccably sited and managed vineyard near Colbinabbin on the Mount Camel Range. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMichael served as assistant winemaker to Stuart Anderson from 1991 until 1998 when he assumed full responsibility. Michael learned his craft working with Stuart as well as experiencing vintages in Europe, where he spent time with the Champagne house of Jean Vesselle in Bouzy, with Alain Graillot in Croze-Hermitage and four vintages in Tuscany at Tenuta di Valgiano.  During the mid-1990s Michael also worked with John Wade over parts of three vintages when John was establishing Howard Park Winery.  Michael's passion for Burgundy has seen him visit over 100 different domaines over two decades.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2ha of the farm are planted to Chardonnay (Kostas Rind Chardonnay in 1988 and Quartz Chardonnay in 1988) and 5ha are planted to Pinot Noir (Original Vineyard Pinot Noir in 1988, Block Five Pinot Noir in 1992, Block K Pinot Noir in 2001, Darshan in 2014 and Block 8 in 2016). 15ha are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bushland and important indigenous grasslands. The Vineyard elevation is 500m above sea level. Soils are predominantly shattered quartz over siltstone, sandstone and clay with some eroded volcanic topsoil over clay.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduction ranges from 1,800-3,000 dozen bottles per vintage. Yields are typically 1.5 to 2 tonnes per acre (3.5 to 5.0 tonnes per hectare). Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) through the growing season managing the vertical shoot positioned canopy and hand harvesting. Since 2005 they have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentations occur without addition of yeast, yeast nutrient or enzyme.  Unsettled Chardonnay juice goes straight to barrel, reds are gently worked, delicate pressing, long lees ageing in French barrels and minimal racking. No fining and restricted filtration regimes are followed. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896829612273,"sku":"","price":74.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Bindi-Kostas-Rind-Chardonnay-2021_50ca6075-6e37-4294-af84-d7b790dad8fd.jpg?v=1695784931"},{"product_id":"cannibal-creek-chardonnay-2015","title":"Cannibal Creek Chardonnay 2015","description":"\u003cp\u003eWinemaker and viticulturist Patrick Hardiker established the Cannibal Creek Vineyard in 1997 in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria. At an elevation of 102m above sea level and with fourteen daylight hours in the grape growing season, the conditions are ideal for producing cool climate wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Notes of melon, green fig and apricot pith wind across a tensile beam of mineral crunch and cool climate, unadulterated acidity. The oak is seamlessly integrated, providing further structural support and some cinnamon spice on the sapid finish.\"  Ned Goodwin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCannibal Creek's philosophy is simple; to create unique wines of exceptional quality. Cultural practices ensure low-yielding vines that produce intensely flavoured fruit. The grapes are handpicked and minimal winemaking handling techniques are employed. The granite soils, weathered from the granite foothills of the Black Snake Ranges, are responsible for the mineral and flinty characters in the wines.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"The 2015 Cannibal Creek chardonnay is a delicious, fine, seamless, quartz-like chardonnay with an excellent concentration of flavours. Grapefruit, white peach and nectarine abound on a palate that is long and gorgeous, exquisitely balanced, with lovely high levels of natural acidity. Has developed magnificently with bottle age.\"  \u003c\/span\u003e\u003cstrong\u003eNick Munday, Canterbury Wines - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★  \u003cspan style=\"color: #000000;\"\u003e(Tasted Nov 2022)\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Reticent at first, this picks up the pace with air as notes of melon, green fig and apricot pith wind across a tensile beam of mineral crunch and cool climate, unadulterated acidity. The oak is seamlessly integrated, providing further structural support and some cinnamon spice on the sapid finish.\u003cspan data-mce-fragment=\"1\"\u003e This will age well over the medium term. Drink by: 2023.\"  \u003cstrong\u003eNed Goodwin, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Cannibal Creek Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CannibalCreek_1024x1024.png?v=1673930198\"\u003e\u003c\/strong\u003ePatrick and Kirsten Hardiker purchased their 29ha farming property in the Tynong Valley, at Tynong North on the fringe of Gippsland in Victoria, in 1988. The property has a soil profile of sandy silt, overlying silty granite clays, weathered from the granite foothills of the Black Snake Ranges. That, together with an elevation of 102m above sea level and fourteen daylight hours in the grape growing season, make conditions ideal for a cool climate vineyard. Cannibal Creek's journey began in 1997 with plantings of Chardonnay and Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGranite soils tend to be acidic. It has been shown in these types of soils that the grapes themselves can lack acid. This influences their approach to viticulture and winemaking and they believe the granite soils are responsible for the mineral and flinty characters in the wines, both reds and whites.\u003c\/p\u003e\n\u003cp\u003eVarieties planted include pinot noir, chardonnay, sauvignon blanc, merlot and cabernet sauvignon. The family established the winery in an old farm barn built in the early 1900s, and In 2016 a new cellar door and restaurant, designed by Enarchitects and hand-built by Patrick, was opened.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896831545585,"sku":"","price":44.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/cannibal-creek-chardonnay-2015.jpg?v=1695860368"},{"product_id":"chalkers-crossing-tumbarumba-chardonnay-2013","title":"Chalkers Crossing Tumbarumba Chardonnay 2013","description":"\u003cp\u003e\u003cspan\u003eChalkers Crossing is located 5km south of Young in the Hilltops Region in Southern New South Wales. The 10ha Rockleigh Vineyard, previously a neglected plum orchard,\u003c\/span\u003e was planted to Riesling, Semillon, Shiraz and Cabernet Sauvignon in late 1977. \u003cspan data-mce-fragment=\"1\"\u003eTo complement its Hilltops range of wines, Chalkers Crossing buys grapes from the cool climate Tumbarumba Region of southern New South Wales to make Chardonnay, Pinot Noir and Sauvignon Blanc. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A lovely chardonnay. Elegant, seamless palate with wonderful balance and length. Intensely flavoured, but restrained and pure in every way. One of my favourite chardonnays that offers exceptional value.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrench winemaker Celine Rousseau has gone from strength to strength since winning the Qantas Young Winemaker of the Year in 2002. The 2005 Chalkers Crossing Hilltops Shiraz was a triple trophy winner at the 2008 National Wine Show of Australia (including the Trophy for the Best Wine of the Show).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Chalkers Crossing winemaker, Celine Rousseau, is one of the gems of Australian winemaking.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A lovely chardonnay. Elegant, seamless palate with wonderful balance and length. Intensely flavoured, but restrained and pure in every way. One of my favourite chardonnays that offers exceptional value.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Barrel fermentation in French barriques, and then given 12 months on lees; it has wonderfully intense grapefruit and white peach flavours that have absorbed the oak barrel fermentation brings. Has the length common to all top chardonnays\u003cspan data-mce-fragment=\"1\"\u003e, wherever they come from. 13% alcohol. Drink by 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/ChalkersCrossing_1024x1024.png?v=1674473124\" alt=\"Chalkers Crossing\"\u003e\u003c\/strong\u003eRockleigh Vineyard, just 5km south of Young in the Hilltops Region in Southern New South Wales, was a neglected plum orchard when Chalkers Crossing acquired it.  The orchard was converted to a modern 10ha vineyard in late 1997 with the planting of Riesling, Semillon, Shiraz and Cabernet Sauvignon.  The first crop from these vines was harvested in early 2000. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKylmorn Vineyard, 7 km south of Young in the Hilltops Region, was purchased at a later date. It is a 17ha sustainably managed vineyard planted in 2002 with Riesling, Chardonnay and Shiraz. \u003c\/p\u003e\n\u003cp\u003eThe combination of fertile soils, reliable rainfall and a Mediterranean continental climate makes the Hilltops Region ideal for growing premium quality grapes for wine production.\u003c\/p\u003e\n\u003cp\u003eTo complement its Hilltops range of wines, Chalkers Crossing buys grapes from the cool climate Tumbarumba Region of southern New South Wales to make Chardonnay, Pinot Noir and Sauvignon Blanc.  All Chalkers Crossing wines are made at its winery just north of Young.\u003c\/p\u003e\n\u003cp\u003eWinemaker Celine Rousseau was born in France, studied in Paris and trained in Bordeaux.  She gained experience in Bordeaux, Champagne, St Emilion and Languedoc in France, and in the Margaret River and Perth Hills in Western Australia before coming to the Hilltops Region in 2000 for the first Chalkers Crossing vintage. Her\u003cspan data-mce-fragment=\"1\"\u003e exceptional skills were recognised when she won the \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eQantas Young Winemaker of the Year in 2002. \u003c\/span\u003eIn 2012 she was appointed general manager as well as winemaker.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896832528625,"sku":"","price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Chalkers-Crossing-Tumbarumba-Chardonnay-2013.jpg?v=1695880603"},{"product_id":"coldstream-hills-deer-farm-vineyard-chardonnay-2018","title":"Coldstream Hills Deer Farm Vineyard Chardonnay 2018","description":"\u003cp data-mce-fragment=\"1\"\u003eColdstream Hills prides itself on having access to many of the best vineyards in the Yarra Valley. Back in the late 1980s, James Halliday introduced single vineyard wines to Coldstream Hills demonstrating their unique styles. The tradition has continued with the release of the Deer Farm Single Vineyard range. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A tense, highly precise chardonnay from a cooler south to south-eastern facing single vineyard in Gladysdale, in the Upper Yarra. Flint, pebbles and white peach to nectarine allusions are wound about a spool of mineral tension and nicely nestled oak. This expands effortlessly with time in the glass, boding well for a bright mid-term future. Good in 3 years, best around 5. Thrust of flavour and length guaranteed.\"  Ned Goodwin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt higher altitude and planted in 1994 on grey clay-loam soil, the 29ha Coldstream Hills Deer Farm Vineyard in Gladysdale produces archetypal Upper Yarra Valley chardonnay. \u003cspan data-mce-fragment=\"1\"\u003eThe 2018 Deer Farm Vineyard Chardonnay was sourced from the south-facing Blocks C East \u0026amp; C West which are planted to the I10V1 clone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Deer Farm has regularly produced the best single vineyard wines each year and is the jewel in the Coldstream crown.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This wine was fermented and matured on lees for nine months in French oak – 46% new, with the remainder in seasoned barriques and puncheons. Pale straw colour with trace green. The nose is pure and refined, with attractive lime citrus peel, nashi pear and white flowers. Subtle French oak is evident with underlying cashew nut barrel fermentation and hints of wet slate. The palate is fine and pure, has great length of flavour, finishing with beautifully balanced citrus acidity. Very true to style, the palate expresses lemon citrus and pear characters, with underlying nougat, mineral slate and seamless French oak.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA cool start to the growing season was overshadowed by a warm and humid late Spring. Dry conditions prevailed throughout the summer months with gloriously warm days and cool nights. A relatively early start to the season, which was fortunately tempered by an even period of sugar and flavour development.\" \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eColdstream Hills\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"A tense, highly precise chardonnay from a cooler south to south-eastern facing single vineyard in Gladysdale, in the Upper Yarra. Flint, pebbles and white peach to nectarine allusions are wound about a spool of mineral tension and nicely nestled oak. This expands effortlessly with time in the glass (or the decanter), boding well for a bright mid-term future. Good in 3 years, best around 5. Thrust of flavour and length guaranteed.\"  \u003cstrong\u003eNed Goodwin, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Coldstream Hills Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Coldstreamhills_1024x1024.png?v=1673489938\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWine writer, judge and personality James Halliday Suzanne and his wife Suzanne founded Coldstream Hills in 1985. It has since grown to become one of Australia's leading small wineries, with a reputation for producing high quality estate wines and outstanding single vineyard and reserve wines. Situated in the Yarra Valley, one of Australia's premier cool climate wine regions, the steep, close-planted vineyards lining the natural Amphitheatre have become a signature of the region.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Amphitheatre and House Block were planted in 1985. Land adjacent to Coldstream Hills was purchased in 1988, followed by the planting of G Block with Pinot Noir, Chardonnay and Cabernet Sauvignon varieties. The year ended with the construction of the winery. The Upper Yarra Valley Vineyard was planted in 1993, followed by the acquisition of the Briarston Vineyard in 1994, and the Fernhill Vineyard in 1996. A new temperature-controlled barrel cellar, capable of handling up to 1500 barrels, was built in 1999. In 2013, Coldstream Hills purchased the Deer Farm Vineyard.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWinemakers Andrew Fleming and Jarratt joined Coldstream Hills in 2001 and are still there today. Andrew has more than 30 years of winemaking experience, including vintages in France at the iconic Chateau Haut Brion in Bordeaux and in the Languedoc region. Their leadership has produced a string of wine show awards over the ensuing years.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896834330865,"sku":"","price":47.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/coldstream-hills-deer-farm-chardonnay-2018.jpg?v=1695958314"},{"product_id":"curly-flat-chardonnay-2011","title":"Curly Flat Chardonnay 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eCurly Flat consistently produces one of the best Chardonnays in the Macedon Ranges. The wine is powerful and complex, but the cold, long growing season ensures there is enough acidity and structure to maintain elegance. From multiple Chardonnay clones - P58, I10V1, I10V3 and I10V5. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"Smoky, toasty barrel-ferment oak and possibly a little low-level sulfide to sniff. Peach and nectarine, too. Smells rich and ripe, not like a wine from a cold, wet year. Very intense, fine and piercing on the palate. Superb acidity and great line and length. Excellent. Full of potential.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Precise and fine, long and refreshing. Superb wine with a long future.\"\u003cb\u003e  Gourmet Traveller Wine - 97 points  \u003c\/b\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, light yellow colour. Smoky, toasty barrel-ferment oak and possibly a little low-level sulfide to sniff. Peach and nectarine, too. Smells rich and ripe, not like a wine from a cold, wet year. Very intense, fine and piercing on the palate. Superb acidity and great line and length. Excellent. Full of potential\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked, whole bunch pressed, 16 months in French barriques (15% new). Gleaming green-gold, this is a beautifully detailed and elegant wine repaying constant vigilance in the vineyard during the growing season; the counterpoise between grapefruit and stone fruit flavours is perfect, as is the oak integration\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003e\"The 2011 chardonnay is glowing yellow in colour and shows pronounced oak on the nose. It's a slippery, buttery, rich style with searing citrussy acidity. Big and elegant at once. Peach, toast, limes and spicy, cedary cream. It's certainly not for the oak averse, yet it's well balanced and lengthy. Drink: 2014 - 2019+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cb\u003eMatt Harrop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\" alt=\"Curly Flat Winemaker Matt Harrop\" data-mce-style=\"margin-top: 30px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_flat_Matt_Harrop_1024x1024.png?v=1719017796\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eThe text below is taken from an article by Huon Hooke that appeared in The Real Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eI met with owner Jenifer Kolkka soon after Matt Harrop (ex-Shadowfax) had taken the reins at Curly Flat, and she could not disguise her excitement. Speaking again last week, her enthusiasm for the future of Curly Flat was undiminished.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Matt is so hands-on, both in the vineyard and the winery,\" she enthused.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"He even tops the barrels up with Ben (Kimmorley, assistant winemaker). Every barrel gets that individual attention. We used to always give the pinot noir 20 months in oak, but when Matt took over the 2017 pinot was in barrel, and it was a big vintage so there were a lot of new barrels, and he went through all the barrels and took a lot of the wines out of the new oak and put them in older, neutral oak because it’s a delicate year and he didn’t want the new oak to crush the delicate fruit.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eShe says Harrop gets out in the vineyard and prunes with the rest of the crew, and gets the team in at least four times a year to show them how the wines are progressing, and show them how different pinot noir can be from different parts of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother Harrop change has been frost control. Curly Flat has a great supply of water, from a massive 20-megalitre dam (which covers four acres), as well as a bore supplying high-quality water.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUntil Harrop arrived, frost was controlled with a sprinkler system, but he discovered that too much water was going into the soil, so he installed frost fans and turned the water off. Then he found that due to soil variation, some parts of the vineyard weren’t getting enough water, so he installed soil moisture probes. Now irrigation is managed specifically for each part of the vineyard.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother change is with the second label, Williams Crossing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"No more Williams Crossing,\" says Jeni Kolkka.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"We used to treat all of the fruit the same as it came out of the vineyard. The best wine went into Curly Flat, the rest went into Williams Crossing. Matt decided that if it doesn’t make it into Curly Flat it goes into White Pinot (a rosé style), which sells like hot-cakes. No oak. It sells in the year of making so it’s quick turnover and good for cash-flow.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnd the wine is delicious, incidentally.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHarrop, who also owns a vineyard in the Macedon area with his wife Tamara Grischy (head of Langton’s Fine Wine Auctions), started at Curly Flat in October 2017. He finished the 2017 vintage wines and oversaw the bottling of the 2016 pinots, but 2018 was his first complete vintage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eHarrop was asked in April 2024: \"Is there one thing that you wouldn’t have done, if you could go again?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Oh God, there’s about 5000 things. I would have spent more time in the Northern Hemisphere sucking up a little bit of what they’re doing there. I haven’t done enough of that. Not a flying winemaker job. Just going in and talking to people – like you’re doing here today. We’ve got access to a lot of wine over here now, but things were different twenty years ago.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrom a winemaking point of view – maybe wouldn’t have farmed in Heathcote for ten years, like I did at Shadowfax. I’m glad I’ve got regrets about what I have done, rather than what I haven’t done.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWith regards to Curly Flat, one thing we will do is slowly converting things over to VSP. Whether we top-work stuff like we’ve done in the past and re-trellis. It is a ten-year project. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStepping back and looking at wines from 2020… one of the things we love about the ‘20s is that they talk a little bit more about the earth rather than the sky. One of the massive limiting factors in this part of the world is that big orange ball in the sky. It’s a strong influence. If there’s one thing that can obscure where a grape is from, it is too much sun. The 2020 is savoury tannins,  more earthy and quite reserved. We think there is a Curly Flat theme. One of the things that shits me about the Aussie industry is that our 'most important producers', the Penfolds of the world, are actively working to persuade people that vintage variation doesn’t exist. The rest of us think it’s really important to say to people that wine is not the same every single time. That’s part of the pleasure of it.\"\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" alt=\"Curly Flat Vineyard\" style=\"float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_ebdba1f0-7211-4c66-8e4b-16d5f7e0a02f_1024x1024.png?v=1719016450\" data-mce-style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eCurly Flat, a small privately owned vineyard and winery in the Macedon Ranges, was founded in 1989 by Phillip Moraghan and Jenifer Kolkka. The Macedon Ranges is the coolest viticultural area on mainland Australia and the Curly Flat Vineyard has proved to be ideal for growing the early ripening varieties of pinot noir and chardonnay. \u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1991 but problems with clonal identification and quality of planting material resulted in these vines being removed. The hard work of planting was repeated in 1992. Subsequent plantings (1993 to 2000) have seen the vineyard grow to 14.5 hectares. The majority of the area is planted to Pinot Noir (72%), with smaller plantings of Chardonnay (23%) and Pinot Gris (5%). \u003c\/p\u003e\n\u003cp\u003eThe Curly Flat Vineyard is acknowledged as the greatest influence on wine quality. This unique viticultural site owes much to the combination of altitude (540 metres), latitude (south of The Great Dividing Range), and distance from the mitigating influence of the ocean.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA diversity of aspect and clone provide multifaceted winemaking opportunities. The climate is ideal for growing Pinot Noir and Chardonnay - \u003c\/span\u003ewarm summer days, then crisp, cool evenings which slow ripening and produce fruit of high natural acidity and intense flavour. The red volcanic basalt soils have structure and depth allowing the roots to descend many metres, increasing the soil volume able to be exploited by the vines.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Curly Flat ceased using herbicides and have seen a marked improvement in soil microfauna. The resulting increase in organic matter has been staggering and bodes well for the future health of the vines.\u003c\/p\u003e\n\u003cp\u003eCurly Flat wines are naturally fermented; the use of ambient yeast (those that are native to the vineyard and winery) leads to improved texture, mouthfeel and more varietal flavour components in the wines.\u003c\/p\u003e\n\u003cp\u003eIn 2017, Jenifer accepted Phillip's offer to take over sole ownership of Curly Flat. Under her leadership, the winery's reputation for high-quality winemaking continues. Jenifer and her team, led by new winemaker Matt Harrop, are fully committed to producing the best possible wines from their carefully nurtured site. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\" alt=\"Curly Flat Vineyard Plantings\" data-mce-style=\"float: none; display: block; margin-left: auto; margin-right: auto;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Curly_Flat_Vineyard_600x600.png?v=1718978872\"\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eCurly Flat Vineyard Plantings\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003e\"We’ve got about 15 hectares under vines, starting with a block of Pinot Noir planted in 1992. Followed by Chardonnay in 1993; then at the top of the hill there’s Pinot Noir from ’95 and ’96. What we refer to as our 'Western' plantings were in 1997 and ’98. The big block was planted in 2000, and every year we’ve progressively planted more.  \u003cbr\u003e\u003cbr\u003eWe are about 70% Pinot Noir, 25% Chardonnay and 5% Pinot Gris. There’s a massive thirst for Pinot – especially in Melbourne. It’s very parochial down there, and we have an advantage over most other winegrowers in Australia, as we can ripen Pinot. We’re quite continental here – a long way from the sea. We farm very simply and have this mix of young and old vines. We shoot-thin in the Spring and there’s a lot of natural crop control, because we are a frosty site.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\" data-mce-style=\"text-align: left;\"\u003eThe winery was built in 2002, we farm sustainably here, but not organic. In a year like this, you hear stories from places like Heathcote where they haven’t got fruit. We haven’t used any herbicide here since 2006, and we like the effect we get from just mowing underneath the vines. That works for us – keeps the disease pressure down. We do get a bit of botrytis in the Chardonnay, but I don’t think a little bit is a bad thing. \u003cbr\u003e\u003cbr\u003eWith our geology, it is quite similar across the site – degraded basalt – but we’ve got this 430-million year old devonian-era sands up here, which we found after a soil survey in 2019. Our 'Western' plantings have an easterly aspect – so morning sun. They don’t get the afternoon sun, so are the coolest slopes in the vineyard. Quite supple, textured, aromatic, and by 2018 we thought 'these look really different to everything else we’ve got' and we now bottle the 'Western' individually. Initially a blend of two blocks and two different clones, in 2018 to 2020. And now, we’ve got seven rows of clone 114 that we’ll do separately.\u003cbr\u003e\u003cbr\u003e'Central' is from the oldest vines in the place – MV6 clone from 1992. I really like MV6. They reckon James Busby brought it over from Clos du Vougeot in the 1830s. That’s north-facing so it cops the afternoon sun. Much smaller berries and smaller bunch architecture. More tannin and very musky red fruit. There’s a bit of it in NZ, but they don’t like it over there. I think it’s genetically modified itself over here, to suit what happens here. \u003cbr\u003e\u003cbr\u003eSame can be said for Abel – I’ve yet to try an Australian Abel wine where I’ve gone 'well that’s better than everything else'. It works well in Martinborough but they’re not such fans of it in Central Otago. That whole clonal thing is really interesting. I read and see about people who I respect in other parts of the world, where the clonal debate has taken a back seat. We’ll be taking some cuttings from our 1992 MV6 and cultivating from that, to plant the place with. \u003cbr\u003e\u003cbr\u003eHistorically our Pinot Noir has been planted at 3.2 by 1.8 metres in a lyre trellis. Today we are planting at 2.2 by 900, which we really like. We won't be doing high-density planting like over at Bindi. I think that after 30 years in the ground here, Pinot has this ability to adapt to site. I take my hat off to anyone, like Michael, who is doing that density of planting, but I see it fraught with all sorts of things. I have too many questions about it. There were cultural reasons why it occurred over in Burgundy. Winemaking, grape growing – it’s a commercial pursuit. And it’s expensive to put a vineyard in anyway, so three times more expensive to put a close-planted vineyard in.\"  \u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003eMatt Harrop - from an interview with David Walker Bell that appeared in WineFolio\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896835805425,"sku":"","price":89.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/curly-flat-chardonnay-2011.jpg?v=1696226936"},{"product_id":"felton-road-bannockburn-chardonnay-2011","title":"Felton Road Bannockburn Chardonnay 2011","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe 2011 Felton Road Bannockburn Chardonnay is a blend from The Elms, Cornish Point and Calvert vineyards. Various clones of Chardonnay  (Mendoza, B95, B548, 15 and 6) make up the blend. \u003c\/span\u003eThe grapes were hand harvested from the three vineyards which are farmed biodynamically and are fully certified by Demeter. There is minimal intervention in the winemaking. Ferments are spontaneous from the wild or indigenous yeasts that are in the vineyards and winery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A minerally and apple character on the nose and palate. Full and refined with fresh acidity. Clean finish. Bright.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe grapes were whole bunch pressed with the juice drained immediately to barrel by gravity with no settling. Fermentation in French oak (15% new) with indigenous yeasts has produced a wine with considerable complexity. All barrels are from Burgundian coopers, 3-year air dried and selected for their slow extraction and subtlety of flavour.  A long and complete indigenous malolactic fermentation with only periodic stirring of the lees (Batonnage), along with 12 months on full lees, softened the acid for a rich and complex mouthfeel. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"Citrus blossom leads a wave of petrichor (rain on wet stones that is!) stonefruit and citrus zest on the nose. The palate is textural yet restrained, starting with flowers and citrus before the serious onset of chalky, pebbly minerality.  The oak is seamlessly integrated, with not a trace to detract from this unique expression of a Bannockburn Chardonnay.\"  \u003c\/span\u003e\u003cb\u003eFelton Road\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Forging ahead in quality, this wine is grown at three sites at Bannockburn and matured in French oak barriques (with limited new oak). The 2011 has a fragrant, slightly biscuity, complex bouquet. It's a finely poised, youthful wine, with concentrated, citrusy flavours, good acid spine and a long finish. Best drinking 2014+.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMichael Cooper Buyer's Guide to New Zealand Wines  \u003c\/strong\u003e\u003cstrong\u003e★★★★(★)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2011 Chardonnay opens with toasty\/nutty notes complementing an aromatic core of ripe peaches, grapefruit and green mango and a whiff of cedar. Medium bodied with excellent concentration and vibrant acid, it finishes harmoniously and long, with toasty spice notes of ginger and cashew. Drink it to 2016+.\"  \u003cstrong\u003eRobert Parker, eRobertParker.com – 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"A minerally and apple character on the nose and palate. Full and refined with fresh acidity. Clean finish. Bright. A blend of grapes from three vineyards: 60% Elms, 30% Calvert, and 10% Cornish Point.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Creamy lemon with struck-match overlay. Rich, dense, fresh and smartly oaked. Long. Delicious in an oaked style.\"  \u003cstrong\u003eJancis Robinson MW – 17\/20 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards\u003c\/span\u003e\u003c\/span\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cimg alt=\"Felton Road Vineyards Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadVineyards_e3b68629-e4ec-45b3-9db7-15a99ff6ae63_1024x1024.jpg?v=1694143628\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe Elms (14.7ha), \u003c\/span\u003e\u003cspan\u003eCornish Point (7.6ha), Calvert (4.6ha) and MacMuir (5.1ha). The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eThe Elms Vineyard (14.7ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/The-ElmsVineyard_1024x1024.jpg?v=1694396275\" alt=\"Felton Road The Elms Vineyard\" style=\"margin-top: 100px; margin-bottom: 30px; margin-left: 40px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe Elms Vineyard, at the end of Felton Road, lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin. Immediately above the vineyard lies Stewart Town and a large dam, where water was stored for sluicing the slopes of Bannockburn during the gold-rush, which started in 1862. The fact that this valley was untouched by the gold miners is possibly a reflection of the deep benches of heavy soil that form much of its structure: soils unlikely to hold significant amounts of gold. After the gold miners departed, the slopes were left for sheep to graze until 1991 when Stewart Elms discovered the site's potential for great Pinot Noir, Chardonnay and Riesling. He started to plant in 1992 and Felton Road began.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyard was originally planted over two phases: Blocks 1-9 were planted from 1992-1994 at vine densities of 2667 vines\/ha and Blocks 10-13 were planted in 2001 with vine densities of 4000 vines\/ha. Replanting of Blocks continues where we feel new plant material and higher density will outperform vine age. The vineyard is comprised of 7.7 ha of Pinot Noir, 4.9 ha of Chardonnay and 2.1 ha of Riesling. A wide variety of clones and rootstocks has resulted in a complex patchwork of viticultural trials. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard has two principal soil types. Our preferred soil for Pinot Noir is the deep swathe of Waenga soils that form a bench at the base of the hills. The parent rock is schist and tertiary sediments and the soils have developed on fan detritus from schist alluvial materials with an average 40cm cover of wind accumulated loess. Deeper down there are fine dendritic calcium carbonate accumulations overlying fine gravels and lake-bed sediments. The roots can easily penetrate through the profile and can be readily found at depths of three metres on 15 year old vines. The Waenga soils are of moderate fertility with good water holding capacity. The Lochar series is another fan soil of schist gravels with a thin loess covering. The schist gravels can be seen coming all the way to the surface and reach depths of three metres and more.The very friable sandy gravels are interspersed with bands of sandy clay loam that can cement the gravels into pans, yet are still easily penetrable by vine roots. It is on these soils where we plant Chardonnay and Riesling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the complex variation in soil, slope, elevation and aspect; fruit from The Elms Vineyard is very varied in personality. Pinot Noir from the deepest parts of our Waenga soils in Block 3 display power and complexity. The same bench extends across into Block 5, which also includes a band of clay in the middle and Lochar gravels at the very south of the Block. This generates a unique finesse and depth to the wine. The east sloping Block 2 (and Block 4) is entirely comprised of Lochar gravels and is ideal for Chardonnay and Riesling, while the heavier soils give extra weight to Riesling in Block 1. Block 6, is again, Lochar gravels but on a steeper north facing slope. Farther up the valley nestled against the steeper hills to the south and west, a swathe of heavy Waenga soil occurs again in Blocks 10 and 11.These Blocks are later ripening due to losing the sun earlier and their higher elevation (330 metres compared to 260m of Block 2).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003eCornish Point Vineyard (7.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Felton Road Cornish Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCornishPointVineyard_034a6f43-5a1a-4601-ba40-2ce6d6808cf5_1024x1024.jpg?v=1694223942\"\u003e\u003cspan\u003eCornish Point is an old gold miners’ settlement located adjacent to the Hartley and Reilly diggings where the first large find of gold was made in the Central Otago gold rush. It was named after the Cornish gold miners who lived there and was abandoned in the late 19th century then planted as an apricot orchard in the mid 20th century. We planted it to vines in 2000. Bordered on one side by the Clutha River and on the other by the Kawarau (now both flooded at this point to form Lake Dunstan), it is unique in being almost totally surrounded by water. The vineyard is adjacent to the entrance to the Cromwell Gorge which results in steady airstreams. This unique location, as well as the proximity to the lake; both help minimise frost.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the low elevation (193-202 metres) and proximity to the lake, fruit from Cornish Point is often the first pick of our harvest (although some Blocks on the heavier soils pick somewhat later). The resulting wines display dense and dark fruit, with warm and inviting textures from usually softer acidities and rounded, well-formed tannins. The bouquet is particularly intense from this vineyard: floral and deep fruit notes predominating. Flavours are always in the dark end of the spectrum, with pronounced secondary notes rather than simple primary fruit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils are comprised entirely of the Manuherikia series classified as “moderately deep fine sandy loams”. They are a low terrace soil of windblown origin (loess soils) lying on bands of terrace river gravels and older silts. The soils date from the retreat of the glaciers up the Cromwell valley over 20,000 years ago. Deeper down there is clay and significant calcium carbonate deposits agglomerating alluvial pebbles. The depth of the silt loam top soil is quite consistent across the Block at 40cm. There is a small area (Blocks 23, 24 \u0026amp; 25) of more shallow soils on the steeper section rising up against the rocky bluffs of the southern boundary. Although the edges of Cornish Point were eroded by sluicing or other diggings, the vineyard itself is undisturbed soils.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is planted in 18 different clone and rootstock combinations, separated into 25 Blocks. Rows are orientated to 345 degrees so the vines receive an extra hour of morning sun and one less of the hotter afternoon sun. A row width of 2.2 m and vine spacing of 1.13 m results in 4040 vines per hectare. The plants are on three rootstocks: 101.14, Riparia Gloire and 3309 as well as eight Blocks planted to own roots. Clones of Pinot Noir are B114, B115, B667, B777, Abel, AM10\/5, UCD 5, and UCD 6. A small amount of B95 Chardonnay is also planted. VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCalvert Vineyard (4.6ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Felton Road Calvert Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadCalvertVineyard_1024x1024.jpg?v=1694232143\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalvert Vineyard is located just two km east of the Elms Vineyard on Felton Road. The gentle north-east facing slope lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. The tailraces of Bailey’s and Pipeclay Gullys’, that carried away massive amounts of sluiced gold workings, flank the vineyard to the west and east respectively and provide helpful cold air drainage to minimise frost risk. The vineyard land had been home to a few sheep, rabbits and briar bushes prior to the planting of vines in 2001. Felton Road started leasing the entire Calvert Vineyard in 2001 (10.2ha) and in 2013 purchased outright the Willows, Springs and Aurum Blocks totalling 4.6 ha of Pinot Noir.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its low elevation (215-228 metres) and even soil distribution, the grapes ripen early and very consistently at Calvert Vineyard. Normally, the fruit ripens earlier than The Elms Vineyard due to its lower elevation, more sunshine (less shading from the western hills), Dijon clones and range of rootstocks. The wines have excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard is comprised entirely of the Bannockburn soil series classified as \"deep silt loams.\" The soils are consistent across and down the slope except a heavier; more silt laden component appearing in the south-eastern corner (Willows Block). The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands along with quartz and fine schist gravels. There is a shallow 20-25cm coating of loess on the surface. Deep down (over 1-2m) there are fine sandy loams and bands of sands, silts and rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. Despite their dense texture, there are no impenetrable layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFelton Road designed and planted the Aurum, Willows and Springs Blocks in 2001 to three clones of Pinot Noir (B667, B777, B115). Planting density is 3500 vines\/ha with three different rootstocks (3309, 101.14, Riparia Gloire). Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMacMuir Vineyard (5.1ha)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadMacMuirVineyard_1024x1024.jpg?v=1694232834\" alt=\"Felton Road MacMuir Vineyard\"\u003eMacMuir Vineyard is located just one km east of The Elms Vineyard on Felton Road. It is a gentle north facing slope that lies immediately below the hills of the Bannockburn Gold Sluicings, now a historic park. MacMuir was originally part of the Calvert property and farmed by Felton Road since 2001. The land was being used to produce various crops of hay and straw for use in our compost, mulch and winter feed for animals, as well as a small productive nut orchard.  In 2010, Felton Road purchased the land from the Calvert family and planting began in 2012 after an extensive period of preparing the soils to optimise soil structure and fertility. Nigel Greening, Felton Road’s owner, is the son of a Muir clan member: Betty Muir, hence the title MacMuir (son of a Muir).Bannockburn seems to have a historic connection to the clan with the eastern half of Bannockburn being known as the Cairnmuir arm, and a number of vineyards in Bannockburn already sporting the Muir name.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the high density planting, diverse range of clones and vine material and heavy silt soils, MacMuir offers a range of complex fruit characters. The low lying vineyard (elevation 216-224 metres) is relatively sheltered and warm with excellent ripening potential. The even soil distribution minimizes variation within and across blocks ensuring consistency of fruit quality and character. The wines show excellent texture and mouthfeel with floral aromatics and ripe dark fruits. The tannins are fine and focused with a distinct minerality in a similar fashion to Calvert: not surprising considering they share the same soil type and their close proximity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soils at MacMuir are comprised of the Bannockburn series classified as \"deep silt loams.\" The consistent north facing slope provides a very uniform soil profile. Only towards the northern boundary, closer to the Kawarau River, do alluvial gravels start making an appearance at depths of around 1.5m. The soil is derived from a mixture of fine textured lake-bed sediments (tertiary clays) and quartz sands, along with quartz and schist gravels. There is a strong coating of fertile loess on the surface. Deep down (over 1.5-2m) there are fine sandy loams and bands of sands, silts and well-rounded quartz gravels with many dendritic accumulations of calcium carbonate. The soils are regarded as having reasonably high natural fertility with good water-holding capacity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMacMuir features our first plantings of the recently released Dijon clones 828 and 943. All remaining vine material was selected from our own vineyards from preferred and monitored mother vines. It is therefore a somewhat “massal” planting of Pinot Noir (from parent vines of UCD 5, Abel, AM10\/5, B114, B115, B667, B777). Planting density is 4667 vines\/ha with the rootstock 3309 used throughout. Standard VSP canopy management is employed using a cane pruned double Guyot. The viticulture is 100% organic and biodynamic and is fully certified by Demeter. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoad_1024x1024.jpg?v=1694220424\" alt=\"Felton Road, Bannockburn\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eFelton Road, the winery that made Bannockburn famous\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCentral Otago on New Zealand’s South Island is famous for wine, especially Pinot Noir. Wine has been produced in this rugged, mountainous region since the heady days of the 1860s Gold Rush. Today, as critical acclaim continues to grow for Central Otago Pinot Noir, the diverse styles of each vineyard sub-region are gaining recognition.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eDue to the region's diverse terrain and multitude of mesoclimates, the growing areas are divided into seven distinct sub-regions, all offering a different expression of Central Otago Pinot Noir. The sub-regions are Alexandra, Bannockburn, Bendigo, Cromwell\/Lowburn\/Pisa, Gibbston Valley, Queensberry and Wanaka (refer the maps below).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn sub-region\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThis part of Central Otago has a distinctive semi-continental climate, found nowhere else in New Zealand.  Being the furthest inland one can be in New Zealand, it is one of the hottest, coldest and driest regions in New Zealand. Maximum summer air temperatures can reach 38°C and winter minimums of -10°C. The diurnal temperature range is typically 15 to 20°C and can be as great as 30°C (30°C during the day and down to 0°C at nights) in the weeks leading up to harvest: unusually high and a key reason for the intense varietal character, palate profile and fresh acidities typical of the region. Rainfall is very low with an annual average of 400mm that normally falls equally throughout the year and along with the low humidity, results in very low disease pressure.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bannockburn is Central Otago’s vinous sweet spot. I wrote this many years ago after tasting an extensive selection of pinot noir from Central Otago. That statement is as valid today as it was nearly two decades ago. Bannockburn wines achieve a consistency that must be the envy of winemakers in many other Central Otago subregions. It is an overstatement to say that Bannockburn doesn’t do bad vintages, but the sub-region certainly seems to ripen its grape crop with relative ease, although it is hard to generalise about an area that boasts many different soil types and vineyard aspects.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlthough vintage, vineyard site and winemaking techniques blur regional definition, I do think that Bannockburn has a distinctive fruit-forward style that distinguishes it from other Central Otago subregions. I often find opulent plum and dark cherry flavours and a very attractive Musigny-like texture. That was particularly evident in the recent Central Otago new release tasting where we tasted 76 samples of pinot noir grouped by vintage and subregion. The seven Bannockburn wines from 2017 and the 12 wines from 2016 all showed discernible subregional characters that I would describe as plump, silken textures with plum and cherry flavours together with a suggestion of spice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eI then asked Blair Walter, Felton Road's winemaker, if he could describe the climatic\/geographic features that make Bannockburn so special. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\"The soils in Bannockburn are very variable: 10 different soil types are described along the 3km length of Felton Road making it hard to generalise. I believe the heavier textured soils (with more silt and clay) offer a more velvet-like tannin to the wines. Bannockburn has many gentle north-facing slopes with a predominance of heavy silt soils. Also, these north-facing slopes have accumulated reasonable A horizons from the wind-blow loess that has blown down the valley from the dominant northerly winds. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe heavier soils are interesting as they can help retard the ripening, which nowadays in a warmer subregion with warmer vintages than 20-25 years ago, is positive. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eBannockburn has a climate that can ripen easily (shared with other Cromwell Basin subregions), so ripeness of fruit is always a feature with dark cherry and sometimes black plum characters. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSitting up against the Carrick Range, the western part of Bannockburn often receives higher rainfall. While not normally something that is seen as positive for vineyards, when you receive such low annual and growing-season rainfall in the first instance, higher rainfall is seen as positive. We sometimes need to utilise irrigation in dry periods and we find the seasons with the higher level of rainfall are almost always our best. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eAlso, an interesting point is that the subregion was relatively easy to define: bordered by the Kawarau River to the north, arcing from the west from the exit of the Kawarau Gorge to the east at the entrance to the Cromwell Gorge, with the 400m elevation line to the south. Beyond this, it is regarded as too cool, and the fact that there is almost no plantable land as the hillsides become too steep, rocky, soilless, wind-exposed and potentially difficult to get water to.\" \u003c\/span\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"color: #808080;\"\u003eBob Campbell MW, The Real Review\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/CentralOtagowithrelief_7a5db800-ef9b-4b7f-b2a7-09fd1c3cdb3c_1024x1024.jpg?v=1694402420\" alt=\"Central Otago wine sub-regions\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Felton Road winemaker Blair Walter\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FeltonRoadwinemakerBlairWalter_1024x1024.jpg?v=1694151570\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road winemaker Blair Walter\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road is located in Bannockburn, Central Otago, New Zealand; the most southerly wine growing region in the world. The vineyards are nestled on gentle north facing slopes at elevations between 200 and 335 m above sea level and totally surrounded by high mountains up to 2000 m. The latitude of 45 degrees south is similar to Oregon's Willamette Valley and some of the finest wine regions of France. In addition, the climate has a number of characteristics that seem to be particularly favourable to Pinot Noir.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road was purchased in 2000 by Nigel Greening, a self-described Pinot Noir addict from England and has been farmed organically and biodynamically since then. Felton Road farms four properties in Bannockburn totalling 32 hectares. The four vineyards are The Elms, Cornish Point, Calvert and MacMuir. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 14.7 hectare Elms vineyard was selected by Stewart Elms in 1991 and planted the following year. It is a gentle north-facing valley, one of the few in Bannockburn to escape the attention of the gold miners. Careful attention was given to the matching of vine varieties and rootstocks to the soil variations that are found on the site. Around half of the vineyard is planted with Pinot Noir, the rest with Chardonnay and Riesling. This vineyard defines the core of Felton Road's wines.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 7.6 hectare vineyard nearby at Cornish Point was planted in 2000 and is dedicated mostly to Pinot Noir, with 0.3 ha of Chardonnay. There are 18 different combinations of Pinot Noir clones and rootstock, each carefully matched to the soil profiles. The vineyard is designed to allow separate vinification of each section: a veritable laboratory possibilities of Pinot Noir and its possibilities. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe 4\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e.6 hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eCalvert Vineyard, made up of the Willows, Springs and Aurum Blocks, was originally part of the Calvert property and was planted entirely to Pinot Noir in 2001 by Felton Road. It was leased from 2001 to 2013 when it was purchased by Felton Road.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road started leasing the entire Calvert Vineyard (10.2 ha) in 2001, and in 2013, when the vineyard came up for sale, purchased outright the Willows, Springs and Aurum Blocks (4.6 ha) which are planted solely to Pinot Noir. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSituated just west of the Calvert vineyard is the \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e5.1\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003e hectare \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eMacMuir vineyard which was also originally part of the Calvert property. It was purchased by Felton Road in 2010 and planted to Pinot Noir in 2012.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, and no fining or filtration, allow the unique vineyard characters to further express their considerable personality. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eThe vineyards are planted at vine densities of between 2700 to 4000 vines\/ha, with more recent plantings up to 5000 vines\/ha.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eFelton Road's winemaker is Blair Walter, who studied at Lincoln University and Oregon State University before working in New Zealand, Australia, Oregon, Napa Valley, and Burgundy. The philosophy is to let the fruit speak for itself: gentle handling and as little intervention as possible. The wine is given a helping hand to express itself. In order to best preserve this personality, all wines are bottled with screwcap closures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\" data-mce-style=\"vertical-align: inherit;\"\u003eSince the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation. Despite the fame, a gentle philosophy drives Felton Road. For example, owner Nigel Greening believes that growth is by its own definition, unsustainable. In 2001, he decided that Felton Road would never grow beyond 400 barrels (150,000 bottles).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896839475441,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Felton-Road-Bannockburn-Chardonnay-2011.jpg?v=1698967784"},{"product_id":"fighting-gully-road-chardonnay-2019","title":"Fighting Gully Road Chardonnay 2019","description":"\u003cp\u003e\u003cspan\u003eFighting Gully Road is a boutique winery and vineyard in the Beechworth region of northeast Victoria established by well-known viticulturist and winemaker Mark Walpole. The vineyard is at an elevation of 530-580 meters above sea level, its steady slope rising to the top of the escarpment that overlooks the fertile Murmungee basin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2009 the opportunity arose to lease the acclaimed Smith's Vineyard, a small vineyard planted to Chardonnay in 1978 and the oldest vineyard in the region. Half of the 2019 Fighting Gully Road Chardonnay is sourced from these 41-year-old vines and the other from the Fighting Gully Road Vineyard, ferment\u003c\/span\u003e\u003cspan\u003eed in mainly used French barriques, and aged on lees for 10 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A strong follow-up to the trophy-winning '18, proving again just how good this region is for chardonnay. A taut and refined style, with layers of citrus – grapefruit. lemon, mandarin rind – nestled among smoky oak and almond meal. A tightly coiled spring on the palate, tense and firm. Feel the energy in the glass.\"  Jeni Port\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Cool climate Chardonnay characters prevail with grapefruit, melon, white stone fruit, mineral and a hint of struck match. The palate shows richness despite the lack of malolactic fermentation, principally from the vines now over 40 years of age.\"\u003cstrong\u003e  Fighting Gully\u003c\/strong\u003e  \u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This delicious wine is sourced from the celebrated Smith's Vineyard planted in 1978 and the Fighting Gully Road Vineyard and fermented in mainly used French barriques, and aged on lees for 10 months. A top class chardonnay by any standard, it is beautifully crafted and composed, with wonderful varietal expression of white stone fruits, the balance of fruit and oak impeccable. Oozes class. A veritable bargain in the Beechworth Chardonnay landscape.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96+ points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand-picked fruit from the Fighting Gully Road vineyard and the Smiths vineyard (the oldest vines in Beechworth, planted 1978). Fruit was chilled and whole-bunch pressed. Barrel-fermented with both wild and cultured yeasts. No mlf. Matured in one-third new French oak hogsheads. A strong follow-up to the trophy-winning '18, proving again just how good this region is for chardonnay. A taut and refined style, with layers of citrus – grapefruit. lemon, mandarin rind – nestled among smoky oak and almond meal. A tightly coiled spring on the palate, tense and firm. Feel the energy in the glass. Tasted: Nov 2020. Alcohol: 13%. Drink by 2028.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJeni\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Port\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 95 points and Shortlisted for the 2022 awards and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Pale straw hue. Gunsmoke and nectarine aromatics. Smoke and citrus spring to mind on the palate, but there's extra layers of crushed rock and soft herbs. Typical of the region, it's a high-powered wine with a good weight of fruit balanced by bright driving acid. It flows long with a nice phenolic grip at the finish just to accentuate the tension. Tasted: Jan 2021. Drink 2021-2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStuart Knox, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #000000;\"\u003eSpecial Value Wine – Canterbury Wines\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e★\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003eMark Walpole\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Mark Walpole from Fighting Gully road\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoadMarkWalpole_1024x1024.png?v=1684017592\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoadMarkWalpole_1024x1024.png?v=1684017592\"\u003e\u003c\/span\u003e\u003c\/strong\u003eMark Walpole is heralded as one of Australia's greatest viticulturists. Gourmet Traveller has named him 'Perpetual Viticulturist of the Year', an award reserved for only the most seasoned and accomplished grape growers in Australia.\u003c\/p\u003e\n\u003cp\u003eMark studied farm management in school before finding a job with Brown Brothers, one of the largest vineyard holders in Victoria. At Brown Brothers, Mark worked his way up to chief viticulturist, and gained experience with nearly every grape in every microclimate of Victoria. While still with Brown Brothers, Mark purchased his own land in 1995 and established Fighting Gully Road.\u003c\/p\u003e\n\u003cp\u003e\"Mark has a rare understanding of aspect, soils and cool-climate grape growing. His Fighting Gully Road vineyard reflects his skill at planting varieties on the slopes and soils that allow them to sing in their finest voice.\"  Nick Butler, The Real Review\u003c\/p\u003e\n\u003cp\u003eIn 2019 Mark took out the inaugural Viticulturist of the Year award at the Australian Alternative Varieties Wine Show (AAVWS). The award recognised Mark's contribution to the development of alternative varieties in Australia. For example, he changed the face of Sangiovese in Australia after a chance meeting with fellow vigneron Alberto Antonini on an international flight in 1997. The H6V9 Sangiovese clone that existed in Australia from the 1960s until that time was a disappointing imitation of the real thing. It had been selected because it was high yielding but it was very difficult to make a good wine with it.\u003c\/p\u003e\n\u003cp\u003eIn an effort to improve the quality of Sangiovese in Australia, Mark and Alberto embarked on an adventure to bring the good stuff down under. \"We brought in a whole pile of new Sangiovese clones and other Italian stuff”, says Mark. \"A lot of those clones we brought in were from really, really old vineyards; one, in particular, had had no new genetic material brought into that vineyard for a couple of hundred years.” Mark hand-selected his favourites from the varieties and planted them at Fighting Gully Road. \"Those new clones have changed the face of Sangiovese in Australia. They're lower yield (naturally), loose clusters, and smaller berries, and so it's much, much easier to make good wine than before,” says Mark.\u003c\/p\u003e\n\u003cp\u003e\"The Fighting Gully Road Sangiovese has also got 5% or so of another old Tuscan red in there which we brought in at the same time, called Colorino”, Mark says. \"If you're talking about Sange, you have to talk about Colorino.” In the 1960s, when Chianti came in wicker flasks, quantity over quality was the name of the game and the wine was really acidic. \"Colorino is the opposite of all that”, says Mark. \"It has huge colour, no acid, and was a perfect blender with Sange in that period. It softened the wine, gave it colour and a bit of flavour.” Colorino is rarely used in Tuscany today, as clonal selection and viticultural practices have changed so much. But Mark finds that at Fighting Gully Road a little dash of color adds another dimension to the Sangiovese. \"When we do the blending, we always look at all the Sange barrels, put the whole wine together, and then we look at it with the Colorino. It's always a better wine with the Colorino in than without, so it always goes in” explains Mark. \"It's rare – very few people in Australia grow it. We have one row of Colorino at Fighting Gully Road, and that's plenty.\" \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Fighting Gully Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoad_1024x1024.png?v=1677240053\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FightingGullyRoad_1024x1024.png?v=1677240053\"\u003e\u003c\/strong\u003eFighting Gully Road is a boutique winery and vineyard in the Beechworth region of northeast Victoria established by well-known viticulturist and winemaker Mark Walpole. Mark purchased the farm, which lies to the south of the town of Beechworth, in 1995. The site is at an elevation of 530-580 meters above sea level, its steady slope rising to the top of the escarpment that overlooks the fertile Murmungee basin.\u003c\/p\u003e\n\u003cp\u003eThe first vines were planted in 1997, following two years of clearing the site of scrub, stumps, and thousands of rabbits. The north and west facing lower slopes were planted to the red Bordeaux varieties Cabernet Sauvignon and Merlot; the upper and east facing slopes to Pinot Noir. Over subsequent years the vineyard has been expanded with significant plantings of Sangiovese, Tempranillo, Shiraz, Petit manseng and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eIn 2009 the opportunity arose to lease the acclaimed Smith's Vineyard, located only a few minutes away from the Fighting Gully Road site. This small vineyard was planted to Chardonnay and Cabernet Sauvignon in 1978, making it the oldest vineyard in the region. In the 2010 vintage Mark released his first chardonnay under the Fighting Gully Road label.\u003c\/p\u003e\n\u003cp\u003eMark shares the Smith Vineyard lease with long-time friend and winemaker Adrian Rodda from A. Rodda Wines. They also share a winery space in the abandoned Mayday Hills lunatic asylum in Beechworth. The old maintenance workshop of the asylum has been cleared of wood lathes and blacksmithing furnaces and is now where Fighting Gully Road wines are made. Mark says, \"We are now making wine in a building in an old and historic Lunatic Asylum – a place that should be full of winemakers!”\u003c\/p\u003e\n\u003cp\u003eMark is heralded as one of Australia's greatest viticulturists and from his immaculately grown fruit Fighting Gully Road crafts a wonderful range of wines that showcase the versatility of the Beechworth region.  \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896840622321,"sku":"","price":59.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Fighting-Gully-Road-Chardonnay-2019.jpg?v=1696478572"},{"product_id":"flametree-srs-wallcliffe-chardonnay-2014","title":"Flametree SRS Wallcliffe Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003ePhilip Rich Wine of the Year 2015\u003cbr\u003ePhilip Rich Top 20 Wines of 2015\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eJames Suckling Top 100 Wines of the World 2015 (#9)\u003cbr\u003eJames Halliday Chardonnay Challenge 2015 - Margaret River Regional Winner  \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy for Best White Wine - Margaret River Wine Show 2015\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFlametree selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS (Sub Regional Series) range. \u003c\/span\u003eThe SRS Chardonnay is Flametree's flagship wine. Fruit for the 2014 vintage was sourced from a single block on Rosa Glen Road in the Wallcliffe sub-region planted to the Gin Gin clone. The old, low yielding vines were grown from cuttings off the famous block 20 at Leeuwin Estate. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"A stunning chardonnay with a breathtakingly complex nose, featuring an array of lemon and grapefruit, grilled hazelnut, chalk, wet stones and white peaches all swirling in the glass. Electrifying acidity, citrus and stone fruits, grilled nuts and a clean, racy, very long finish.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2014 SRS Chardonnay is in my opinion the best Chardonnay made to date under this label and may even be the best Chardonnay made at Flametree Wines. The nose shows tight citrus and dried pear, complex sulphide notes and slight French oak aromas, the result of 12 months aging in barrel. The SRS Chardonnay also has some complex sulphides in the struck match\/popcorn spectrum; this is a result of a wild ferment with high solids. These sulphides contribute a lovely savoury oyster shell or saline character, to give the wine greater complexity and complement modern food flavours. After 12 months in the finest French oak the wine was fined with milk, filtered and bottled in February 2015.\"  \u003cstrong\u003eCliff Royle, Winemaker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eWhen I first tasted this wine in February I knew it was special. So I wasn't surprised when, seven months later, it was the top-pointed Margaret River chardonnay at the James Halliday Chardonnay Challenge.\"  Philip Rich, Wine of the Year 2015\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"The 2014 Flametree SRS is sourced from a vineyard in the southerly Wallcliffe sub-region. It's a stunning example of modern Margaret River chardonnay. One hundred per cent whole-bunch pressed and fermented with natural yeasts, this wine was matured in 500-litre puncheons, 50 per cent of which were new, in an effort to reduce the impact of oak and refine the style even further. It has complex struck match and gunflint aromas together with pink grapefruit, lime and white nectarine. The palate is dry, layered and textured, very even and long. Tasted multiple times, I expect it to improve for five years and beyond.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Financial Review - Wine of the Year 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"A stunning chardonnay with a breathtakingly complex nose, featuring an array of lemon and grapefruit, grilled hazelnut, chalk, wet stones and white peaches all swirling in the glass. Electrifying acidity, citrus and stone fruits, grilled nuts and a clean, racy, very long finish. Drink now.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 98 points and Top 100 Wines of the World 2015 (#9)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2015 James Halliday Chardonnay Challenge tasted and judged 590 chardonnays from 42 different Australian regions. Now in its 4\u003csup data-mce-fragment=\"1\"\u003eth\u003c\/sup\u003e year, the Challenge has quickly established a formidable reputation for identifying the very best in modern chardonnay, across the full gamut of Australian styles. This is a wine show whose only agenda is to track down, appreciate and reward the best that Australian chardonnay can offer, a philosophy they share in common with their patron, James Halliday. The 2014 Flametree S.R.S. Chardonnay was the Margaret River Regional Winner and was the second highest pointed wine in the Challenge.\"  \u003cstrong\u003eJames Halliday Chardonnay Challenge 2015 - 97 points and Margaret River Regional Winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eTremendous complexity of bouquet, which include smoky oak and sulfides, quite a lot of the latter, combining magnificently with the fruit and other components. The palate has tremendous life and energy and power and length, without being at all heavy-handed. A terrific wine.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2017-2029.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Chardonnay to blind the weary drivers. Nothing else can set fire to this glass. Score is irrelevant. This wine is wonderful. Flavour and funk. Tropical fruit, grapefruit, white peach, pear. Struck match notes scorch over pristine, mouthwatering fruit. Length. Poise. Precision. 13.0% alc. Drink : 2015 - 2022+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoyal Melbourne Wine Awards 2015 - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Clearly barrel-fermented and matured, although we are told nothing of its elevage. Here the fruit density is very good, even though the alcohol is restrained, and layered complexity is achieved with ease, tangy grapefruit leading green apple, white peach and pear\u003cspan data-mce-fragment=\"1\"\u003e. 13.0% alc. Drink Now – 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAwards\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eTrophy for Best White Wine - Margaret River Wine Show 2015\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003eWine of the Year 2015 - Philip Rich, Australian Financial Review\u003cbr\u003ePhilip Rich Top 20 Wines of 2015\u003cbr\u003e\u003c\/span\u003eJames Suckling Top 100 Wines of the World 2015 (#9)\u003cbr\u003eJames Halliday Chardonnay Challenge 2015 - Margaret River Regional Winner \u003cbr\u003eGold Medal - Royal Melbourne Wine Awards 2015 \u003cbr\u003eGold Medal - Perth Royal Wine Show 2015 \u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCliff Royle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Flametree Winemaker Cliff Royle\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\"\u003e\u003c\/p\u003e\n\u003cp\u003eCliff Royle has been making premium wines in the Margaret River region for well over two decades. He came to Flametree Wines in 2009 after twelve years as Chief Winemaker at Voyager Estate. \"Winemaker Cliff Royle is regarded by critics as one of the most gifted winemakers of his generation.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoyle has a soft spot for Chardonnay. \"Chardonnay makes the greatest white wines in the world,\" he says. \"Top White Burgundy and Blanc de Blanc Champagnes are the benchmark to which we can all learn valuable lessons with regard to structure, balance and complexity. Am I trying to make these wines? No. I’m learning how to make Margaret River wines more interesting whilst keeping great examples of these wines in the back of my mind. We get so much raw fruit power in Margaret River, I just think we can look harder at making our wines a little less fruit driven whilst more savoury and complex.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis groundbreaking 2002 Voyager chardonnay was one of the first Margaret River chardonnays using grapes that were picked early. Equally importantly, it was not put through a secondary malolactic fermentation, which had long been the norm in the region and continues to be among some producers. The result was a restrained and long-lived wine. Royle says his change of tactic was influenced by conversations with east coast chardonnay gurus Dave Bicknell (from Oakridge) and Tom Carson (now at Yabby Lake), and by the burgundies he's tasted from the Roulot​ and Pierre-Yves Colin-Morey domaines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCliff was awarded Winemaker of the Year by Winestate Magazine in 2003 and was a finalist in the Gourmet Traveller Winemaker of the Year in 2005, \u003cspan\u003eto name two of the accolades he has received in his career. In addition, h\u003c\/span\u003ee has been a senior judge at the Royal Melbourne and Perth Wine Shows for a number of years. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe text below is taken from an article titled 'The Brilliance of Flametree Wines' that appeared in London Drinks Guide \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCompared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. The winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. At the core of their day to day routine is a team of dedicated individuals who are proud of the place and the wines they make. Heading this team is Cliff Royle, the Chief Winemaker and General Manager. Cliff talks about his time producing quality wines, being a loyal employee of Flametree Wines and how he sees the Australian wine culture progressing in the years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTell us a little bit about yourself\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI have had the pleasure of working in the wine industry for most of my working life, after an initial stint in hospitality. I suppose you'd call me a loyal employee, as I've been at Flametree Wines for 12 years. Before that, I was at Voyager Estate for 12 years. My love for wine has been further enhanced by my travels over the years, and my absolute favourites are Barolos and Burgundies. After vintage, I love nothing more than to head up north, find some sunshine, put some beer on ice and go fishing with old schoolmates. At home in Margaret River, I love that wine brings a family together for meals filled with music, great food and lots of laughter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAccording to you, what makes a great wine?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaking great wines starts with great fruit, fruit that can then allow the house style to shine. I follow great producers, not great vintages. Almost everyone can make a great wine in an outstanding vintage. However, the best winemakers always find a way to make quality wines in the context of what the vintage throws at them. I enjoy the challenge of lesser vintages in which you have to pull together all your resources as there is nowhere to hide. This is when your ability to manipulate the fruit and bring its positive features to the forefront count, as do years of experience. I believe that great wines must have perfume, elegance and structure, all integrated into perfect harmony. Most of all, my guide for a great wine is the surprise at how quickly the bottle is emptied!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat would be your typical day at work?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI’m very fortunate that I am employed at Flametree, both as a General Manager and Chief Winemaker. As such, my day to day role is quite complex. At the moment, I’m securing fruit for next year, talking to distributors about allocations, getting wines ready for bottling, and working on a spring release. I am also getting repairs and maintenance completed for the change of season and mapping out the next 6-12 months. Sometimes I’ll be in the winery, tasting and doing allocations all day and on others, I’ll be on a Zoom wine dinner in Singapore. The range of tasks and complexities is endless. Checking in and catching up with our small but very talented team on what’s happening in our backyard and abroad is always fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat excites you the most about Flametree Wines?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur brand takes a very youthful approach. We don't get bogged down by traditions or get trapped by a particular winemaking methodology. The preference is to continue evolving while keeping a core philosophy and retaining a set style guide for just a few of our wines; the rest are always up for review. The fortunate thing is that our customers have come to expect and respect this. They come back for the wines they know and love and to try new styles that we are experimenting with. This flexibility gives us a fresh story and a competitive edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you consider your flagship wine and why?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur flagship wine would be the Flametree S.R.S. Wallcliffe Chardonnay. The wine is modern in style and pushes the boundaries on minerality and complexity whilst retaining the underlying Margaret River fruit power that has made the region famous. The wine style is respectful of fruit purity, works well with food, and has the potential to age well. This wine has had huge national and international success and has firmly put Margaret River in the top international Chardonnay conversation. We use hand-picked fruit and large format oak with little to no MLF or lees stirring, looking for an ultimate site and clone purity.\u003c\/p\u003e\n\u003cp\u003eChardonnay is back in a big way and so it should. There are no greater wines than the white wines made from the Chardonnay grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are some wine trends you're expecting to see?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI can't speak for global trends, but in Australia, there is a growing trend towards 'alternate varietals' (i.e. not the usual big players such as Chardonnay, Cabernet Shiraz, Sauvignon Blanc etc) as well as lighter-style reds. As I mentioned previously, some of these big players are also seeing a shift in style; with Chardonnay becoming more refined and Cabernet less heavily oaked and more fruit-forward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLastly, what are you drinking right now?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the moment I’m pretty obsessed with 2016 Barolo’s, 2018\/19 Burgundies, 2019 German Rieslings and the 2018 Margaret River Cabernet Sauvignon. The latter is the best vintage in my 25 years as a winemaker in the Margaret River region.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametreewinery_1024x1024.png?v=1709175884\" alt=\"Flametree Winery\"\u003e\u003c\/strong\u003e\u003cspan\u003eEstablished in 2007 by the Towner family, Flametree has quickly become renowned for its award-winning Chardonnay and Cabernet Sauvignon wines; the two hero varietals of Margaret River. Compared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlametree burst onto the Australian wine scene by winning the prestigious Jimmy Watson Trophy for its first ever red wine, the 2007 cabernet sauvignon merlot. Twelve months later they were finalists for the same award. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe Flametree core range and the SRS (Sub Regional Series) wines have received the most recognition from reviewers with a plethora of 95+ scores and have had great success on the wine show circuit winning numerous trophies to date. The winery selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Flametree name comes from the famous Illawarra Flame Tree and their property features a number of these trees along the driveway, providing a display of bright red flowers and berries.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. When Flametree was established in 2007 it decided not to own any vineyards but to rely solely on contract-grown grapes - an uncommon choice in Margaret River at that time. Each contract vineyard has its own unique terroir with a specific micro-climate and soil type, producing fruit with individual characters and flavours. Flametree sees a tremendous benefit in being able to 'cherry pick' different varieties from within the region and choose sites where they reach their highest potential. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCliff Royle was appointed Chief Winemaker in 2009 after serving twelve years in the same role at Voyager Estate. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Although we have at times contemplated buying our own vineyard, we have thus far been happy with this decision,\" he says. \"Margaret River is my winemaking heartland and after 15 vintages I've established a pretty good understanding of what works and what doesn't. This is reflected in my philosophy that if you get the right varieties planted on the right sites you're well on your way to making fantastic wines. Selecting premium parcels of fruit from the diverse geography of the Margaret River region allows me to make complex single varietals and really interesting blends. We generally source our white grape varieties from the mid to southern parts of the region, our shiraz from the south and our cabernet from the north.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896840851697,"sku":"","price":125.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/flametree-SRS-wallcliffe-chardonnay-2014.jpg?v=1709074526"},{"product_id":"flametree-srs-wallcliffe-chardonnay-2012","title":"Flametree SRS Wallcliffe Chardonnay 2012","description":"\u003cp\u003eFlametree selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS (Sub Regional Series) range. The SRS Chardonnay is Flametree's flagship wine. Fruit for the 20124 vintage was sourced from a single block on Steven's Road in the Wallcliffe sub-region planted to the Gin Gin clone. The old, low yielding vines cropped at around 4 tonnes per hectare. The wine was barrel fermented in French oak, 40% new, the remainder being two and three-year seasoned wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's a cracking wine. Margaret River chardonnay at its complex best. It starts off powerful but then angles down to a long, finely-textured finish. There's some funk, some flint, some grapefruit, some tinniness and some tropical notes. Smoky and matchsticky, but with bright, pristine fruit lighting up the palate. Great finesse, interest, length and drinkability. For all its overtness it's a juicy wine; it compels you to reach for more.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2012 is the third vintage produced under the Flametree SRS label. The 2012 SRS Chardonnay is a more powerfully built wine than the previous two vintages and shows the fruit flavour synonymous with the great Margaret River Chardonnays. Plenty of dried pear, citrus and stone fruit flavours are combined with savoury notes from the wild solids ferment. These fruit flavours are supported by subtle French oak. The SRS Chardonnay has some complex sulphides in the struck match or popcorn spectrum. These sulphides give the wine a lovely savoury or saline character that complements modern food flavours particularly well. After 10 months in the finest French oak the wine was fined with milk, filtered and bottled in January 2013.\"  \u003cstrong\u003eFlametree\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Flametree is now securely in Margaret River's A-league of Chardonnay and this wine confirms it. Warm season generosity is perfectly offset by energetic malic acidity and solidsy, wild ferment texture.\"  \u003cstrong data-mce-fragment=\"1\"\u003eTyson Stelzer, Wine Taste - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very modern expression of chardonnay, though one which retains its distinctive Margaret River roots. Sourced from the southern Margaret River region. It is complex and restrained with dried fruit aromas of grapefruit and pear. The medium-weight palate is deep grapefruit and melon flavours with an oak infusion that works beautifully.\"  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRay Jordan, Drinks Trade – 96 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright green-straw; the intensity of the wine comes from the southern, coolest part of Margaret River; here length is more important than the depth of Margaret River chardonnay as a whole; the flavour spectrum and mouthfeel are also distinctly different, firmly tied to grapefruit\/citrus.\u003cspan data-mce-fragment=\"1\"\u003e Drink by 2022.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a cracking wine. Margaret River chardonnay at its complex best. It's wild fermented and does not go through malo. It's another Margaret River chardonnay going down the 'turbidity' route. Grown in the Wallcliffe sub-region. It starts off powerful but then angles down to a long, finely-textured finish. There's some funk, some flint, some grapefruit, some tinniness and some tropical notes. Smoky and matchsticky, but with bright, pristine fruit lighting up the palate. Great finesse, interest, length and drinkability. For all its overtness it's a juicy wine; it compels you to reach for more\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2014-2020+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCliff Royle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\" alt=\"Flametree Winemaker Cliff Royle\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/FlametreeWinemakerCliffRoyle_1024x1024.png?v=1709124167\"\u003e\u003c\/p\u003e\n\u003cp\u003eCliff Royle has been making premium wines in the Margaret River region for well over two decades. He came to Flametree Wines in 2009 after twelve years as Chief Winemaker at Voyager Estate. \"Winemaker Cliff Royle is regarded by critics as one of the most gifted winemakers of his generation.\"  \u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAndrew Caillard MW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoyle has a soft spot for Chardonnay. \"Chardonnay makes the greatest white wines in the world,\" he says. \"Top White Burgundy and Blanc de Blanc Champagnes are the benchmark to which we can all learn valuable lessons with regard to structure, balance and complexity. Am I trying to make these wines? No. I’m learning how to make Margaret River wines more interesting whilst keeping great examples of these wines in the back of my mind. We get so much raw fruit power in Margaret River, I just think we can look harder at making our wines a little less fruit driven whilst more savoury and complex.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis groundbreaking 2002 Voyager chardonnay was one of the first Margaret River chardonnays using grapes that were picked early. Equally importantly, it was not put through a secondary malolactic fermentation, which had long been the norm in the region and continues to be among some producers. The result was a restrained and long-lived wine. Royle says his change of tactic was influenced by conversations with east coast chardonnay gurus Dave Bicknell (from Oakridge) and Tom Carson (now at Yabby Lake), and by the burgundies he's tasted from the Roulot​ and Pierre-Yves Colin-Morey domaines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCliff was awarded Winemaker of the Year by Winestate Magazine in 2003 and was a finalist in the Gourmet Traveller Winemaker of the Year in 2005, \u003cspan\u003eto name two of the accolades he has received in his career. In addition, h\u003c\/span\u003ee has been a senior judge at the Royal Melbourne and Perth Wine Shows for a number of years. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eThe text below is taken from an article titled 'The Brilliance of Flametree Wines' that appeared in London Drinks Guide \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCompared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. The winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. At the core of their day to day routine is a team of dedicated individuals who are proud of the place and the wines they make. Heading this team is Cliff Royle, the Chief Winemaker and General Manager. Cliff talks about his time producing quality wines, being a loyal employee of Flametree Wines and how he sees the Australian wine culture progressing in the years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTell us a little bit about yourself\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI have had the pleasure of working in the wine industry for most of my working life, after an initial stint in hospitality. I suppose you'd call me a loyal employee, as I've been at Flametree Wines for 12 years. Before that, I was at Voyager Estate for 12 years. My love for wine has been further enhanced by my travels over the years, and my absolute favourites are Barolos and Burgundies. After vintage, I love nothing more than to head up north, find some sunshine, put some beer on ice and go fishing with old schoolmates. At home in Margaret River, I love that wine brings a family together for meals filled with music, great food and lots of laughter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAccording to you, what makes a great wine?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaking great wines starts with great fruit, fruit that can then allow the house style to shine. I follow great producers, not great vintages. Almost everyone can make a great wine in an outstanding vintage. However, the best winemakers always find a way to make quality wines in the context of what the vintage throws at them. I enjoy the challenge of lesser vintages in which you have to pull together all your resources as there is nowhere to hide. This is when your ability to manipulate the fruit and bring its positive features to the forefront count, as do years of experience. I believe that great wines must have perfume, elegance and structure, all integrated into perfect harmony. Most of all, my guide for a great wine is the surprise at how quickly the bottle is emptied!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat would be your typical day at work?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI’m very fortunate that I am employed at Flametree, both as a General Manager and Chief Winemaker. As such, my day to day role is quite complex. At the moment, I’m securing fruit for next year, talking to distributors about allocations, getting wines ready for bottling, and working on a spring release. I am also getting repairs and maintenance completed for the change of season and mapping out the next 6-12 months. Sometimes I’ll be in the winery, tasting and doing allocations all day and on others, I’ll be on a Zoom wine dinner in Singapore. The range of tasks and complexities is endless. Checking in and catching up with our small but very talented team on what’s happening in our backyard and abroad is always fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat excites you the most about Flametree Wines?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur brand takes a very youthful approach. We don't get bogged down by traditions or get trapped by a particular winemaking methodology. The preference is to continue evolving while keeping a core philosophy and retaining a set style guide for just a few of our wines; the rest are always up for review. The fortunate thing is that our customers have come to expect and respect this. They come back for the wines they know and love and to try new styles that we are experimenting with. This flexibility gives us a fresh story and a competitive edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat do you consider your flagship wine and why?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur flagship wine would be the Flametree S.R.S. Wallcliffe Chardonnay. The wine is modern in style and pushes the boundaries on minerality and complexity whilst retaining the underlying Margaret River fruit power that has made the region famous. The wine style is respectful of fruit purity, works well with food, and has the potential to age well. This wine has had huge national and international success and has firmly put Margaret River in the top international Chardonnay conversation. We use hand-picked fruit and large format oak with little to no MLF or lees stirring, looking for an ultimate site and clone purity.\u003c\/p\u003e\n\u003cp\u003eChardonnay is back in a big way and so it should. There are no greater wines than the white wines made from the Chardonnay grape.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are some wine trends you're expecting to see?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI can't speak for global trends, but in Australia, there is a growing trend towards 'alternate varietals' (i.e. not the usual big players such as Chardonnay, Cabernet Shiraz, Sauvignon Blanc etc) as well as lighter-style reds. As I mentioned previously, some of these big players are also seeing a shift in style; with Chardonnay becoming more refined and Cabernet less heavily oaked and more fruit-forward.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLastly, what are you drinking right now?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the moment I’m pretty obsessed with 2016 Barolo’s, 2018\/19 Burgundies, 2019 German Rieslings and the 2018 Margaret River Cabernet Sauvignon. The latter is the best vintage in my 25 years as a winemaker in the Margaret River region.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Flametree Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametreewinery_1024x1024.png?v=1709175884\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Flametreewinery_1024x1024.png?v=1709175884\"\u003e\u003c\/strong\u003e\u003cspan\u003eEstablished in 2007 by the Towner family, Flametree has quickly become renowned for its award-winning Chardonnay and Cabernet Sauvignon wines; the two hero varietals of Margaret River. Compared to some of the pioneering wineries from the Margaret River industry, Flametree is a relatively young player. However, their wines have achieved acclaim well beyond their age. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlametree burst onto the Australian wine scene by winning the prestigious Jimmy Watson Trophy for its first ever red wine, the 2007 cabernet sauvignon merlot. Twelve months later they were finalists for the same award. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe Flametree core range and the SRS (Sub Regional Series) wines have received the most recognition from reviewers with a plethora of 95+ scores and have had great success on the wine show circuit winning numerous trophies to date. The winery selects iconic quality fruit from specific vineyards across the region to make the multiple award-winning SRS range.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Flametree name comes from the famous Illawarra Flame Tree and their property features a number of these trees along the driveway, providing a display of bright red flowers and berries.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe winery is committed to producing consistently great wines, all of which champion the fruit of the Margaret River region. When Flametree was established in 2007 it decided not to own any vineyards but to rely solely on contract-grown grapes - an uncommon choice in Margaret River at that time. Each contract vineyard has its own unique terroir with a specific micro-climate and soil type, producing fruit with individual characters and flavours. Flametree sees a tremendous benefit in being able to 'cherry pick' different varieties from within the region and choose sites where they reach their highest potential. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCliff Royle was appointed Chief Winemaker in 2009 after serving twelve years in the same role at Voyager Estate. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Although we have at times contemplated buying our own vineyard, we have thus far been happy with this decision,\" he says. \"Margaret River is my winemaking heartland and after 15 vintages I've established a pretty good understanding of what works and what doesn't. This is reflected in my philosophy that if you get the right varieties planted on the right sites you're well on your way to making fantastic wines. Selecting premium parcels of fruit from the diverse geography of the Margaret River region allows me to make complex single varietals and really interesting blends. We generally source our white grape varieties from the mid to southern parts of the region, our shiraz from the south and our cabernet from the north.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896840950001,"sku":"","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/flametree-SRS-wallcliffe-chardonnay-2012.jpg?v=1709506823"},{"product_id":"giant-steps-lusatia-park-vineyard-chardonnay-2015","title":"Giant Steps Lusatia Park Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Straw, dry herb and dried flower aromas, with butterscotch, toasted nut and honeysuckle overtones. Sweet lemon flavours, lively acidity, lovely balance and good length. Tremendous intensity and character. Delicious Chardonnay.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Lusatia Park\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard, now owned by De Bortoli, \u003c\/span\u003e\u003cspan\u003eis located at\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWoori Yallock \u003c\/span\u003e\u003cspan\u003ein the upper Yarra Valley and \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis considered one of Australia's top vineyards.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 25% new, 75% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A great Upper Yarra vineyard now owned by De Bortoli. Lifted fruit blossom aromas with a wraith of barrel ferment; the palate is exquisitely balanced, with the classic white peach\/grapefruit duo filling the mouth without even trying\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★\u003c\/span\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eWe're all familiar with the produce of the Lusatia Park vineyard (now owned by De Bortoli). It was planted in 1985 and sits at 220 metres in the Hoddles Creek area of the valley. Here we have Lusatia Park Chardonnay at the hands of Giant Steps.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis wine sings. It hooks you straight off. Yes it tastes of white peach, crunchy apple, pear and grapefruit, and there might even be spots of honey and pineapple. But the main impression is the way it draws you straight in and keeps you under its spell long after you've swallowed. It's really quite something. Sweet bran and assorted flashes of spice are part and parcel of a sensational offering. As indeed are long lines of cleansing\/mouthwatering acidity\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2025.\"  \u003cstrong\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Straw, dry herb and dried flower aromas, with butterscotch, toasted nut and honeysuckle overtones. Sweet lemon flavours, lively acidity, lovely balance and good length. Tremendous intensity and character. Delicious Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  \u003cstrong\u003ePeter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843047153,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-lusatia-park-vineyard-chardonnay-2015_191e664f-8c78-4694-a8e9-39397c51b600.jpg?v=1696803579"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2017","title":"Giant Steps Sexton Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Rich biscuity notes run from the nose to the palate with a seamless, fleshy flow of gently creamy, succulent and satisfying chardonnay flavors. Terrific drinkability and presence here.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first month, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Lower Yarra Valley, Mendoza, 277 and 96 clones, fermented in French puncheons (20% new), matured for 10 months. One of the cornerstones of the estate-owned vineyards, the low yield obvious on the bouquet, shifting to purity and precision of the palate and lingering aftertaste. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A step into grapefruit, ripe peaches and praline here. There are some oak in the mix, all nicely integrated. Rich biscuity notes run from the nose to the palate with a seamless, fleshy flow of gently creamy, succulent and satisfying chardonnay flavors. Terrific drinkability and presence here. Drink or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Mendoza clone here. A fuller figured wine typically. Applejack's stout but jolly friend, and just as well groomed. Great to hear of the winemaking practices applied to these wines from Steve Flamsteed, winemaker of Giant Steps. Universal application, minimal intervention, natural fermentation, left alone save topping up and some lees stirring. Definitely broad minded approach to wine, not following a dogma of science lab numerics to find the lit path to fine wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSmoke, almonds, flint, spice, ozone character, tropical lemon-lime citrus character, green apple whiffs. Light creaminess, has a fuller figure yet that's all corseted together with chalky puffs of 'mineral' feel and the belt of green mango acidity. Generous flavours, you could say, certainly stains the palate well, perhaps needing some time to all come together completely. Still, has mojo. Good chardonnay here\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Subtle but lightly smoky aroma with some charcuterie notes. This is a wine of depth and concentration, power and drive. There is generous oak backing and lots of nutty, toasty nuances as well as stone fruit and citrus. A top quality full-bodied chardonnay, loaded with character and up-front. Very tasty wine.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSexton vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" alt=\"Giant steps Sexton Vineyard\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eWarramate Ranges, Gruyere            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e: \u003c\/span\u003e30 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e: \u003c\/span\u003e1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: \u003c\/span\u003eGrey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e Gingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, G5V15, Abel, POM5, D\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843178225,"sku":"","price":66.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2017.jpg?v=1701741485"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2016","title":"Giant Steps Sexton Vineyard Chardonnay 2016","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is great drinking. It's sleek and understated, touched by mealy, vanilla notes, cool across the palate but stains it gently with a slip of fruit-gentle creamy oak-cashew savouriness-spice. Pretty perfume shows delicate apple, nectarine and citrus scents given character from fleeting marzipan, flint and sweet spice complexity. It's moreish, succulent, just a touch sweet fruited, lingers well. Has a pleasing, gentle feel.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This is as typical of the Lower Yarra Valley as Lusatia Park is of the Upper Yarra. But it has a particular flavour and texture on the back-palate and finish, with a faint honeysuckle\/cashew note; on retasting (several times) grapefruit also struck a blow.\u003cspan data-mce-fragment=\"1\"\u003e Drink by: 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\" class=\"cs-reviewBody\" property=\"reviewBody\"\u003eVery light yellow hue; straw and almond aromas, a trace of malt and almond essence. A richer, fuller, rounder wine than higher-altitude Yarra chardies, fruit-sweet and generous, ample and overt. Delicious wine and a traditional, generously flavoured chardonnay. (From the winery vineyard on the Warramate Hills). Drink: 2017–2027.\"  \u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"\u003c\/strong\u003eFrom one of Yarra Valley's modern, marquee vineyards, one could say. It feels like 2016 is shaping up well for Yarra chardonnay, for mine. Recent iterations of Giant Steps single vineyard wines really are for 'when you absolutely, positively, got to kill every motherf*%ker in the room; accept no substitutes”, to rework a quote. This is great drinking.\u003c\/p\u003e\n\u003cp\u003eIt's sleek and understated, touched by mealy, vanilla notes, cool across the palate but stains it gently with a slip of fruit-gentle creamy oak-cashew savouriness-spice. Pretty perfume shows delicate apple, nectarine and citrus scents given character from fleeting marzipan, flint and sweet spice complexity. It's moreish, succulent, just a touch sweet fruited, lingers well. Not quite the drive of the 2015s, perhaps a little underpowered\/lacking tension, but has a pleasing, gentle feel. Nice drinking.\"  \u003cstrong\u003eGary Walsh, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSexton vineyard\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" alt=\"Giant steps Sexton Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003c\/span\u003eWarramate Ranges, Gruyere            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003c\/span\u003e130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 30 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e: \u003c\/span\u003e1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: \u003c\/span\u003eGrey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e:\u003c\/span\u003e Gingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePinot Noir Clones: \u003c\/strong\u003e\u003c\/span\u003eMV6, G5V15, Abel, POM5, D\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843276529,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2016.jpg?v=1696804642"},{"product_id":"giant-steps-sexton-vineyard-chardonnay-2015","title":"Giant Steps Sexton Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A complex, multi-message bouquet hinting of the (relative) richness of the palate; unashamedly lower Yarra Valley with layers of grapefruit and white peach flesh and skin.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe\u003cspan\u003e Sexton\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard\u003c\/span\u003e is located at \u003cspan data-mce-fragment=\"1\"\u003eGruyere\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein the Lower Yarra Valley and \u003cspan data-mce-fragment=\"1\"\u003ewas \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eplanted in \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1997\u003c\/span\u003e. \u003c\/span\u003e\u003cspan\u003eThe 30 hectare vineyard is at an elevation of 130-210 metres and has north facing slopes on g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erey clay soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThe Sexton chardonnay vineyard was planted in 1997. It's at Gruyere in the lower valley. It turns out terrific chardonnay. This is rich, fine, seamless, quartz-like. It's complex in an integrated way; no bells, whistles or alarms but plenty going on regardless. Grapefruit and white peach, spent matches buried into the fruit, a smoky mineralogy. It turns the power on but is long and gorgeous – and it'll be better again in 12-24 months\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2017-2024+\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Mattinson, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA complex, multi-message bouquet hinting of the (relative) richness of the palate; unashamedly lower Yarra Valley with layers of grapefruit and white peach flesh and skin. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSexton vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg alt=\"Giant steps Sexton Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsSextonvineyard_1024x1024.jpg?v=1689395930\"\u003eSexton\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eLocated on the steep slopes of the Warramate Ranges, alongside the vineyards of iconic Yarra producers Yarra Yering and Coldstream Hills, the Sexton Vineyard is in one of the most revered pockets of the Valley. Being well up the Range's north-facing slopes, topsoil is thin and root systems have established themselves in shallow gravelly loams above a tough, rocky clay base. Bunch yields set naturally low in this environment, resulting in intensely flavoured fruit with high skin-to-juice ratio. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe clonal selection of Pinot Noir off this site includes the G5V15 clone, which responds well to the warmer conditions and sunlight exposure to produce juicy and plush wines. The Pinot Noir produced from Sexton have a lovely texture, with dark cherries and plums, sweet spice notes and youthful tannins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe predominant Chardonnay clones are GinGin and Mendoza which produce hens and chickens (large and small grapes on the same bunch), which results in high white tannin and phenolic content to balance the citrus flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003c\/span\u003eWarramate Ranges, Gruyere            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003c\/span\u003e130-210 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: \u003c\/span\u003eNorth facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 30 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e: \u003c\/span\u003e1997                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Grey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e: \u003c\/span\u003eGingin, Mendoza, 277, 96, 76, 78     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, G5V15, Abel, POM5, D\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843342065,"sku":"","price":79.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-sexton-vineyard-chardonnay-2015.jpg?v=1696804473"},{"product_id":"giant-steps-tarraford-vineyard-chardonnay-2017","title":"Giant Steps Tarraford Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Very impressive elemental chardonnay that has a striking singularity that equates to immense purity. The palate is all succulence and swagger combined, the result is tension and depth.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Tarraford\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard \u003c\/span\u003e\u003cspan\u003eis located in a protected valley at\u003c\/span\u003e\u003cspan\u003e Tarrawarra\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003ein the lower Yarra Valley. The 8.5 hectare Vineyard, planted in 1988, has a discrete microclimate that is cooler than neighbouring sites and a diversity of aspect (north, south and east facing) and clones provide multifaceted winemaking opportunities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"P58 clone. Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Lower Yarra Valley, P58 clone, fermented in French puncheons (20% new), matured for 10 months. Hints of chaff and wheat on the bouquet; intense grapefruit flavours lead the way on the palate, with complexity rocky acidity\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"More savoury and nicely expressed stony and biscuity nuances on the nose that have a lime peel and lime juice edge. Very impressive elemental chardonnay that has a striking singularity that equates to immense purity. The palate is all succulence and swagger combined, the result is tension and depth. Drink this across the next 6 years.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Warmest of all the sites of Giant Steps coterie of vineyards. Shows in the extra generosity in this wine, but it's by a degree, and you'd likely have to be tasting them side-by-side as myself and GW had the pleasure of doing. Still, it's got some pep. Get up and go chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRipe apple, lemon curd, scents of faint, wet stones. Palate is ample, juicy, almost fleshy but for the licks of minerally tartness of acidity. Has some white chocolate notes, almost the texture of just melted chocolate bar, soft and long, stains the palate gently, the finish perky and fresh. It's one of those lip-licking, moreish chardonnays, and will be hard to put down. Yep\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2025+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTarraford vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\" alt=\"Giant Steps Tarraford Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\"\u003eTarraford\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eLocated in a protected valley, Tarraford Vineyard has a discreet microclimate that is cooler than neighbouring sites. Although located in a warmer part of the valley, the Chardonnay at Tarraford is planted on the cooler south facing slope and tucked into the central vale of the vineyard. This vineyard produces Chardonnay with high natural acids, expressing itself through its characteristically long palate, fine tight structure and a zesty lemon\/grapefruit finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eTarrawarra\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\"\u003e     \u003c\/span\u003e       \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e \u003cspan style=\"color: #000000;\"\u003e100 metres     \u003c\/span\u003e     \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North, south and east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 8.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1998                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e: Grey \u003c\/span\u003eclay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChardonnay Clones: \u003c\/strong\u003e\u003cspan style=\"color: #000000;\"\u003eP58, 96, 548  \u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePinot Noir Clones: \u003c\/strong\u003e\u003c\/span\u003eMV6, 667, 828\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eSyrah Clones:\u003c\/span\u003e \u003c\/strong\u003eRD67 (Red Dog)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843473137,"sku":"","price":66.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-tarraford-vineyard-chardonnay-2017.jpg?v=1696807126"},{"product_id":"giant-steps-tarraford-vineyard-chardonnay-2015","title":"Giant Steps Tarraford Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eThe Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The fragrance of the bouquet has the allure of great red Burgundy, making you loath to leave the aromas and move on to the palate. When you do, you won't be disappointed, for a silken wave of luscious (all things are relative) multifaceted stone and citrus fruits await your arrival, and don't let you down.\"  James Halliday\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e Tarraford\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Vineyard \u003c\/span\u003e\u003cspan\u003eis located in a protected valley at\u003c\/span\u003e\u003cspan\u003e Tarrawarra\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan\u003ein the lower Yarra Valley. The 8.5 hectare Vineyard, planted in 1988, has a discrete microclimate that is cooler than neighbouring sites and a diversity of aspect (north, south and east facing) and clones provide multifaceted winemaking opportunities. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. No malolactic fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 9 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The fragrance of the bouquet has the allure of great red Burgundy, making you loath to leave the aromas and move on to the palate. When you do, you won't be disappointed, for a silken wave of luscious (all things are relative) multifaceted stone and citrus fruits await your arrival, and don't let you down. Drink by 2027.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003eThought it might be about time we covered the final 2015 Giant Steps individual vineyard wine to arrive on the doorstep. This is the restrained one. The seamless one. It is quite monumentally gorgeous. It just gets everything right, and adds a few flourishes for good measure. It tastes of ginger and custard apples, (subtle) struck match and a complex arrange of stone fruits. It's one of those wines, though, where it feels churlish to pinpoint the flavours; it's elegant, seductive and long, and there's very little more you can request\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2016-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, light yellow hue, the nose is subtly complex, cashew nutty, gently nougat-like, and the palate is rich and yet refined, delicate, delicious. Its understated power explodes and carries long on the palate. Superb. Drink: 2016-2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTarraford vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\" alt=\"Giant Steps Tarraford Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsTarrafordVineyard_1024x1024.jpg?v=1689424570\"\u003eTarraford\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Lower Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eLocated in a protected valley, Tarraford Vineyard has a discreet microclimate that is cooler than neighbouring sites. Although located in a warmer part of the valley, the Chardonnay at Tarraford is planted on the cooler south facing slope and tucked into the central vale of the vineyard. This vineyard produces Chardonnay with high natural acids, expressing itself through its characteristically long palate, fine tight structure and a zesty lemon\/grapefruit finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eTarrawarra            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 100 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e:\u003c\/span\u003e North, south and east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e:\u003c\/span\u003e 8.5 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1998                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Grey clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eChardonnay Clones: \u003c\/strong\u003e\u003c\/span\u003eP58, 96, 548  \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6, 667, 828\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003eSyrah Clones:\u003c\/span\u003e \u003c\/strong\u003eRD67 (Red Dog)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"Gint steps Vineyard Map\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg alt=\"Giant Steps Yarra Valley Range\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843505905,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-tarraford-vineyard-chardonnay-2015.jpg?v=1696807040"},{"product_id":"giant-steps-wombat-creek-vineyard-chardonnay-2017","title":"Giant Steps Wombat Creek Vineyard Chardonnay 2017","description":"\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Winemaker Steve Flamsteed's chardonnays are Yarra Valley benchmarks.\"  \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRalph Kyte-Powell\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003eGiant Steps is recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. The winery was established in \u003c\/span\u003e1998\u003cspan\u003e, one year after founder Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A super flinty, cool-climate Yarra chardonnay. This is a wine with layers of complexity, plenty of satisfying fruit presence, some light herbal cooler notes and hints of cucumber. The palate has beautiful textural layering and shape. Long and seamless with great depth. It is also packed with interest. A tangy finish.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe Wombat creek Vineyard is located at Gladysdale in the upper Yarra Valley. It was planted in 1988\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewith the intention of producing base wine for sparkling production but over the years has been gradually transitioned to Chardonnay and Pinot Noir for table wine. A\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e\u003cspan\u003et 410 metres, is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool climate wines. The underlying red, ferrous based volcanic soil and rock produce a distinctively soft yet long and firm palate that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). The 16 hectare Wombat Creek\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003e Vineyard, owned by Hand Picked Wines, is located on a north-east-facing slope.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I10V1 clone. Hand picked and whole bunch pressed without additions. Course settled to 500L French puncheons. Indigenous fermentation. Batonnage for the first two months, then topped and let rest (maturing) for a further 8 months on lees. New and used tight grain French oak – 20% new, 80% older. Rough pass filtered and naturally fined. Bottled by gravity.\"  \u003cstrong\u003eGiant Steps\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The highest of the Upper Yarra Valley vineyards, I10V1 clone, fermented in French puncheons (20% new), matured for 10 months. Apple and peach blossom aromas, and a very long and intense palate. A most attractive contrast of white peach and grapefruit and a cleansing finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A super flinty, cool-climate Yarra chardonnay. This is a wine with layers of complexity, plenty of satisfying fruit presence, some light herbal cooler notes and hints of cucumber. The nose has grapefruit, candied lemons and white peaches. The palate has beautiful textural layering and shape. Long and seamless with great depth. It is also packed with interest. A tangy finish. Drink or hold.\"  \u003c\/span\u003e\u003cstrong\u003eJames Suckling, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Slightly dusty, sulfury overtones over subdued fruit aromas. There's a nutty, almond or malty aroma note, while the palate is very dry and restrained, with good intensity and length. The sulfur could be subduing it just a little, especially on the nose. Still the quality shines through. This has more to give in time. Drink: 2018-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pack a few drongos into the bunged up ute, mate, we're sucking back tinnies all the way to Wombat Creek, ya flamin' galah. Almost the last fruit that comes into the Giant Steps winery. Altitude, age of vines, new vineyard, all conspiring here. Stellar new release. Chardonnay looks tops from 2017.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFlint, halva, faint wet stone notes, some green apple, some faint buttery notes. Clatters through the palate, lively and refreshing, shows some leesy nuttiness, cool acidity staying perky and alert through the wine. Finishes with incredible velocity of acidity, tart and citrus rind feeling, with a faint stain of malty-nougat stuff. Live wire, interesting, good\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2018-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine – Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\" data-id=\"ce42974\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch3\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWombat creek vineyard\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsWombatcreekvineyard_1024x1024.jpg?v=1689403277\" alt=\"Giant steps Wombat Creek Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantStepsWombatcreekvineyard_1024x1024.jpg?v=1689403277\"\u003eWombat Creek\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e Vineyard  (Upper Yarra Valley)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"ce42974\" class=\"elementor-element elementor-element-ce42974 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eWombat Creek Vineyard is the highest altitude vineyard in the Yarra Valley, making it an ideal location for the production of extreme cool-climate wines. A light covering of snow is not uncommon in winter, when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe vineyard was originally planted in 1988 with the intention of producing base wine for sparkling production but over the years has transitioned to Chardonnay and Pinot Noir for table wine. The underlying ferrous (red) based volcanic soil and rock produce a distinctively soft yet long and firm palate, that contrasts with the finer palates seen from the nearby Applejack Vineyard (basalt based volcanic). \u003c\/span\u003e\u003cspan\u003eThis vineyard produces wonderfully exotic Pinot Noir, with a savoury and spicey side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003eLocation:\u003c\/span\u003e \u003c\/strong\u003eGladysdale            \u003cstrong\u003e    \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e:\u003c\/span\u003e 410 metres          \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e\u003c\/span\u003e: North-east facing\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/span\u003e: 16 hectares                    \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003ePlanted\u003c\/strong\u003e:\u003c\/span\u003e 1988                       \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eSoil Type\u003c\/strong\u003e:\u003c\/span\u003e Red clay loam\u003cbr\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChardonnay \u003c\/strong\u003e\u003cstrong\u003eClones\u003c\/strong\u003e: \u003c\/span\u003eI10V1     \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #808080;\"\u003ePinot Noir Clones:\u003c\/span\u003e \u003c\/strong\u003eMV6\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantstepsVineyardmap_PNG_1024x1024.jpg?v=1689390532\" alt=\"Gint steps Vineyard Map\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Giantstepsvineyardheading_1024x1024.jpg?v=1689390756\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/GiantSteps_1024x1024.jpg?v=1670278917\" alt=\"Giant Steps Yarra Valley Range\"\u003e In 1997 Phil Sexton arrived in the Yarra Valley in search of ideal sites to produce Chardonnay and Pinot Noir of purity and finesse. He was looking for sites with altitude, aged soils, slopes of exposure, regular rainfall and cool to cold nighttime temperatures and a gentle breeze off the protecting mountain ranges. The Giant Steps winery was established one year later in 1998.\u003c\/p\u003e\n\u003cp\u003eThe focus is on the production of high-quality, single-vineyard wines. The Giant Steps Single Vineyard range is produced from the most site-expressive fruit off the best vineyards in great years. Each single vineyard wine tells a story about the vineyard, vintage and variety. Production of these wines is very limited with some vineyards producing as little as 200 cases.\u003c\/p\u003e\n\u003cp\u003eThe single vineyards comprise the Sexton Vineyard in the Lower Yarra and the Applejack Vineyard in the Upper Yarra (both owned by Giant Steps), the \u003cspan data-mce-fragment=\"1\"\u003eTarraford Vineyard in the Lower Yarra under long-term lease, \u003c\/span\u003ethe Primavera Vineyard in the Upper Yarra under long-term supervised contract and the Wombat Creek Vineyard owned by Hand Picked Wines. \u003cspan data-mce-fragment=\"1\"\u003eIn addition, Giant Steps produce a Yarra Valley range of wines made from handpicked fruit from their estate vineyards. They are highly expressive wines, true to the regional characteristics of the Yarra Valley.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Giant Steps wines have received global acclaim and are now recognized as a global benchmark for cool climate Chardonnay and Pinot Noir. \u003c\/span\u003eSince 2003 Giant Steps wines have been awarded 34 trophies and over 100 gold medals at major international and domestic wine shows and has been named one of the Top 100 Wineries in the World by US Wine \u0026amp; Spirits Magazine for each of the last six years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiant Step's success is due in no small part to Steve Flamsteed, Chief Winemaker since 2003. \u003cspan data-mce-fragment=\"1\"\u003eSteve had previously worked for Leeuwin Estate (1999 – 2002) and the Hardy Wine Company at their Yarra Burn Winery in the Yarra Valley (2002 – 2003). Steve was named Gourmet Traveller Wine 'Winemaker of the Year' in 2016. \"\u003c\/span\u003eSteve Flamsteed is a man of many talents with a finely tuned palate, an instinctive flair for winemaking and fastidious attention to detail. This shows particularly in the stunning single-vineyard chardonnays and pinots of Giant Steps: distinctive wines that reflect their sites and glow with impeccable finesse.\"  Peter Forrestal, chairman of judges, Gourmet Traveller Wine Winemaker of the Year\u003c\/p\u003e\n\u003cp\u003eMelanie Chester joined Giant Steps as Head of Winemaking and Viticulture in 2021. She came to Giant Steps from Sutton Grange Winery in Central Victoria, where she was Head Winemaker. \u003cspan data-mce-fragment=\"1\"\u003eIn 2014, Melanie became the youngest ever scholar selected for The Len Evans Tutorial. In 2015, she was named Young Winemaker of the Year by Gourmet Traveller Wine magazine, and in 2018, Melanie was recognized by Young Gun of Wine as the People's Choice award winner for favourite winemaker.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGiant Steps was acquired by the Jackson Family in 2020. The Jackson Family own a vast stable of wineries in California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Santa Barbara and Oregon), Australia (Yarra Valley and McLaren Vale), Chile, France, Italy and South Africa.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896843571441,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/giant-steps-wombat-creek-chardonnay-2017.jpg?v=1696807323"},{"product_id":"grosset-piccadilly-chardonnay-2006","title":"Grosset Piccadilly Chardonnay 2006","description":"\u003cp\u003e\"Although Jeffrey Grosset has been canonised by Riesling fanatics, he's not half bad at Chardonnay either. He makes a fine wine from Piccadilly (Adelaide Hills) fruit, showing grapefruit and tropical fruit aromas, a creamy palate and well-integrated new oak.\"  Andrew Caillard MW\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Shy, delicate melon and stone-fruit aromas, subtle and understated. Palate has tangy, citrusy acidity, which carries and underlines the wine. Grapefruity, clean and fresh, soft and intense, line and length, very dry - almost salty, savoury finish and aftertaste. Great flavour, really builds along the palate, which is terrifically long. Very rewarding.\"  Huon Hooke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2006 Grosset Piccadilly Chardonnay has a characteristic tightness of structure, restraining the flavours in a tight coil that time will only slowly release. The cedary oak is subtle considering the wines youth – with a mere whisp of cedar setting off its cool tropical flavours. It has a delicate white peach, nectarine and grapefruit flavours and some slatey, minerally notes and crisp, cleansing acidity on an ultra-dry finish. There is a richness and concentration of flavour, weight and power too. The wine promises complexity once the vibrance of youth is replaced by a creamy texture and satisfying mouthfeel. As with previous Piccadilly Chardonnays, the 2006 needs a couple of years to show its best but holds that peak for some considerable time. If however, this description already appeals to you, Jeff suggests you don't wait!\"\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003e  Grosset\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eLight yellow, bright and restrained. Shy, delicate melon and stone-fruit aromas, subtle and understated. Palate has tangy, citrusy acidity, which carries and underlines the wine. Grapefruity, clean and fresh, soft and intense, line and length, very dry - almost salty, savoury finish and aftertaste. Great flavour, really builds along the palate, which is terrifically long. Very rewarding. Could age well, too.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A beautifully fresh, understated, refined wine of tremendous underlying complexity. Melon and stone-fruit aromas, grapefruit in the mouth, clean and savoury at the finish. It really builds through the marvellously long palate.\" \u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eGourmet Traveller Wine Jun\/Jul 2008, Top New Releases – 96 points  \u003c\/strong\u003e\u003cstrong\u003e★★★★★\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eRipe stone fruits and flashy oak aromas are evident in this complex wine; more citrus comes through on the palate, and there is great drive through to the ample, yet fine, long and minerally finish.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This respected label is still at the top of the tree where Australian chardonnays are concerned. It's got all the flintiness, nuts and nectarines you might expect in a $50 chardonnay as well as a succulent sourness. It goes brilliantly with fancy seafood like Tassie scallops.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eGreg Duncan Powell, The Sydney Morning Herald Weekend\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJeffrey Grosset\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Jeffrey Grosset\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/JeffreyGrosset_1024x1024.png?v=1681621137\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"Jeffrey Grosset wears the unchallenged mantle of Australia's foremost riesling maker. Grosset's pre-eminence is recognised both domestically and internationally.\"  James Halliday\u003c\/p\u003e\n\u003cp\u003eGrosset was 15 when his father, an electrician, came home with a bottle of wine and shared it with the family. It was riesling and Jeffrey was gobsmacked. So began the Grosset story. The following year Jeffrey enrolled at Roseworthy Agricultural College, completing an Agriculture degree in 1973 and an Oenology degree in 1975. At the age of 21 Jeffrey started work at Seppelt Great Western, before heading to a German winery with a 1000-tonne crush as assistant winemaker, only to find the chosen French winemaker had changed his mind, leaving Grosset in charge. He subsequently returned to Australia and worked at Lindeman's Karadoc winery with its 30,000-tonne crush. But ultimately he wanted to start his own label.\u003c\/p\u003e\n\u003cp\u003eIn 1981 Jeffrey purchased an old milk depot in the historic township of Auburn 1981 and established Grosset Wines. He produced four wines that vintage under his own label, 800 dozen bottles in total. Now, 42 years later, Grosset is regarded as arguably the best maker of riesling in Australia and produces nine wines and 11,000 bottles per vintage. \u003c\/p\u003e\n\u003cp\u003eGrosset is not shy about challenging tradition and questioning accepted practices. In the late 1980s, he was the leader of a successful movement to only allow the use of the word Riesling on Australian wines that were made specifically from the Riesling grape. Until that point, a significant number of Australian wines with Riesling on their label were made from other grape varieties. \u003c\/p\u003e\n\u003cp\u003eGrosset was also the driving force behind a decision in 2000 by Clare Valley Riesling producers to switch to screwcap closures for their wines and to encourage Australian and New Zealand winemakers to do the same, and for the public, retailers and media to embrace the change. He continues to privately fund research into the subject.\u003c\/p\u003e\n\u003cp\u003eNext, he established the Grosset Gaia Fund, donating to charities supporting youth, the arts and the environment. Recently he has led the way for Australian winemakers to use blockchain technology for verification of product provenance, authenticity and seal integrity.\u003c\/p\u003e\n\u003cp\u003eJeffrey Grosset has received a great deal of local and international recognition for his winemaking. In 1998, he was the first recipient of \"Australian Winemaker of the Year\" from Gourmet Traveller Wine magazine and was named the \"International Riesling Winemaker of the Year\" at the Riesling Summit in Hamburg, Germany. He was nominated in 2005 as one of the world's \"50 Most Influential Winemakers\" by Wine \u0026amp; Spirits and in 2006, named as one of the \"Top 10 White Winemakers\" in the world by Decanter magazine. \u003c\/p\u003e\n\u003cp\u003eGrosset's philosophy has remained steadfast over the years, the emphasis is on purity of fruit. The estate vineyards, which are ACO certified organic, are hand-tended and each bunch of grapes is harvested at optimum ripeness. The winemaking process is gentle and uncomplicated. With dedication, discipline and the application of knowledge garnered through decades of experience, the result is the finest expression of variety and place.\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845111537,"sku":"","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Grosset-Piccadilly-Chardonnay-2006_64ab4ebd-d70a-4006-a9bf-e4b3484b5700.jpg?v=1696815320"},{"product_id":"handpicked-collection-mornington-peninsula-chardonnay-2017","title":"Handpicked Collection Mornington Peninsula Chardonnay 2017","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Handpicked Collection range is a set of premium wines that encapsulate the best characteristics of each region. The 2017 Collection Mornington Peninsula Chardonnay is a\u003c\/span\u003e blend of clones P58 and Mendoza from Handpicked's flagship Capella Vineyard and fruit from select vineyards in Red Hill and Main Ridge. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Bristling with the kind of brio that comes with a home ground advantage for the Mornington Peninsula winery, Handpicked knows its subject very well and delivers a chardonnay masterclass. Oak is perfectly in tune with superb white peach fruit and quince. A whiff of matchstick, smoke and toast and a general harmony and all round balance.\"  Jeni Port \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This wine has layers of bright citrus and stones fruits with lively natural acidity. Fermentation and maturation in select French oak barrels adds texture, nut flavours and a touch of gun flint.\u003c\/p\u003e\n\u003cp\u003eThe fruit was pressed in whole bunches and the juice was fermented in French oak barrels. Some barrels were inoculated with yeast and some were left to ferment naturally with wild yeasts. There was partial malolactic fermentation and the barrels were regularly stirred. The wine was matured in the same barrels for 10 months.  \u003c\/p\u003e\n\u003cp\u003eVintage 2017 on the Mornington Peninsula was a classic one in which overall mild and stable conditions produced outstanding quality fruit and wines of great balance, finesse and longevity. Dubbed by some a \"Goldilocks” vintage - not too hot, not too cold, neither too windy nor too humid, too wet or dry – 2017 delivered just enough and not too much of everything. Vines ripened slowly, building great depth of flavour while retaining fine balance in sugar and acid.\"  \u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGold Medal - 2018 Royal Adelaide Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eGold Medal - 2019 Perth Royal Wine Show\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bright, light-yellow hue. A thin veil of smoky reduction wafts atop a bouquet of gently buttery peach and nectarine fruit. Delicate, refined, light-bodied but also quite intense and long, it's a very subtle but charming wine. Fine balance. A touch of grapefruit at the core. Great flavour and at three years of age, it's eminently drinkable. Harmony personified. A fabulous chardonnay. Drink: 2020-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bristling with the kind of brio that comes with a home ground advantage for the Mornington Peninsula winery, Handpicked knows its subject very well and delivers a chardonnay masterclass. Oak is perfectly in tune with superb white peach fruit and quince. A whiff of matchstick, smoke and toast and a general harmony and all round balance\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeni\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Port\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVineyards\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Capella Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCapella Vineyard, Mornington Peninsula\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Capella Vineyard is a small ultra-premium vineyard near the shores of Western Port on the Mornington Peninsula. The vineyard is planted with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay. The oldest vines (6ha) were planted in 2009 and a new block of Pinot Noir was planted in 2015 with the aim of providing more clonal variation in the vineyard. Soils are grey clay loam and there is a strong maritime influence, with moderating winds year-round.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted around a lake that is home to a thriving community of resident and migratory birds, including our signature black swans. The vineyard is in a protected zone known as the 'green wedge', a ring of environmentally-significant land surrounding Melbourne and often called the 'lungs' of the city. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\" alt=\"Handpicked Auburn Road Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAuburn Road Vineyard, Tasmania\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAuburn Road Vineyard is on the western bank of the Tamar River in the north of Tasmania. Handpicked Wines purchased the property in 2018 with five hectares under vine; a further five hectares were planted in spring 2020. The vineyard is planted to Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe vineyard has views to the north over the Tamar River estuary and Bass Strait, which exerts a strong maritime influence. Stands of indigenous forest and an abundance of native wildlife and birds, including majestic wild peacocks, complete the picture at this idyllic place in a very special corner of the world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\" alt=\"Handpicked Native Point Vineyard\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eNative Point Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Native Point Vineyard is located on the eastern bank of the Tamar River. Handpicked purchased the vineyard in 2019 from Sheena and Tim High, first-class growers from whom they had purchased grapes over many years.\u003c\/p\u003e\n\u003cp\u003eIts north-westerly aspect and position in Swan Bay, about 50km inland from Bass Strait, make Native Point one of the warmer sites in Tasmania and it has the advantage of good rainfall and irrigation dams. There are five hectares under vine, planted to a mix of Pinot Noir clones, Riesling and Pinot Gris. There are plans to double that area beginning in spring 2020 and the new planting will include Pinot Noir and Gamay.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\" alt=\"Handpicked Wombat Creek Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWombat Creek Vineyard, Yarra Valley\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWombat Creek is the most elevated vineyard in the Yarra Valley, making it uniquely situated for the production of premium cool climate wines. At 424m above sea level, it is a true cool-climate vineyard with a reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills near Gladysdale in the outer reaches of the Upper Yarra Valley. There are 16 ha under vine – 6 ha of Chardonnay and 10 of Pinot Noir. The soils are free-draining volcanic loams. A light covering of snow is not uncommon in winter when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/p\u003e\n\u003cp\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" alt=\"Handpicked Highbow Hill Vineyard\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\"\u003e\u003cstrong\u003e\u003cspan\u003eHighbow Hill Vineyard, Yarra Valley\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eHighbow Hill Vineyard is 40 hectares of established vines planted on rolling hills just north of Yarra Glen village in the Yarra Valley. The vineyard takes its name from Highbow Hill, the dominant feature on the eastern boundary of the property. The soils are sandy loam over clay and gravel over mudstone and there is an abundance of native flora and fauna, including wombats and kangaroos.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted in 1997\/98 to 33ha of Chardonnay, Pinot Noir, Cabernet Sauvignon and Marsanne. New plantings (7ha) of Pinot Noir, Merlot, Chardonnay and Cabernet were added in 2015 and 2016.\u003c\/p\u003e\n\u003cp\u003eAs you enter the property over the brow of a hill looking north, a long driveway takes you through the vines to a central dam and provides panoramic views looking over the Yarra Valley. Like Capella Vineyard, Highbow Hill is in Melbourne's 'green wedge' zone and is protected by local and state laws as an area of outstanding natural beauty with important environmental value.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Watunga Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWatunga Road Vineyard, Barossa Valley  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 12ha Watunga Road Vineyard, located in Koonunga on the flat floor of the Barossa Valley, has old bush vine Grenache (planted mid-1970s) and Shiraz planted in 1976\/77 and 1998\/99. New plantings in 2016 included Grenache to replace natural losses of old vines and a new Shiraz block. Drip irrigation was installed in 2015 to insure against drought in this warm, arid zone and to improve general soil health. However, water is used sparingly and strictly according to seasonal need, as well as availability of this precious resource. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"handpicked logo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines is a family-owned, multi-regional business that focuses on the production of high-quality Pinot Noir and Chardonnay. Their winery is located in the Mornington Peninsula adjacent to their flagship vineyard Capella, but they also own top quality vineyards in the Yarra Valley, Tasmania and Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines produce three tiers of wine; a Single Vineyard range, a Collection range and a budget Regional Selections range.\u003c\/p\u003e\n\u003cp\u003eThe Single Vineyard releases, as the name implies, are sourced from their six vineyards; the Capella Vineyard in the Mornington Peninsula, the Wombat Creek and Highbow Hill Vineyards in the Yarra Valley, the Auburn Road and Native Point Vineyards in Tasmania's Tamar Valley, and the Watunga Road Vineyard in the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eThe Collection range, which sits below the Single Vineyard range, is a set of premium wines that encapsulate the best characteristics of each region. Fruit is sourced from their own vineyards and other top quality leased vineyards. Director of winemaking Peter Dillon travels extensively to oversee quality throughout the regions; he and assistant winemaker Rohan Smith work closely with a team of viticulturists who manage the vineyards.\u003c\/p\u003e\n\u003cp\u003e\"Handpicked Wines founder and managing director William Dong admits that he came into the wine industry knowing little about the challenges ahead; he just loved wine and wanted to make wines that people would want to share together. It didn't take long to realise that to make truly great wines that express the best of their region he would need to invest in special vineyards and passionate people.\u003c\/p\u003e\n\u003cp\u003eCapella Vineyard on the Mornington Peninsula was the first vineyard purchased, in 2013. It remains Handpicked's spiritual home and where our winemakers are based. We now own six vineyards in Mornington, Yarra Valley, Tasmania and Barossa Valley. In other regions in Australia and around the world we work with exceptional growers who have become part of the Handpicked family over many years.\u003c\/p\u003e\n\u003cp\u003eWe've come a long way - our team has grown, we make more wines in more regions, we've won a lot of trophies, received great reviews, thrown some epic parties and begun an exciting journey into organics - but our purpose to share the love of wine has not wavered. And as William would say, 'The real journey starts today.'\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896845996273,"sku":"","price":54.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/handpicked-collection-mornington-peninsula-chardonnay-2017.jpg?v=1696829017"},{"product_id":"handpicked-collection-tasmanian-chardonnay-2019","title":"Handpicked Collection Tasmanian Chardonnay 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Handpicked Collection range is a set of premium wines that encapsulate the best characteristics of each region. The fruit for the 2019 Collection Tasmanian Chardonnay was sourced from Handpicked's Auburn Road and Native Point Vineyards in the Tamar Valley\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It's tight and linear on the palate, really racy flavours, with lashings of citrus and mineral acidity, a touch of nuttiness and there's also a saline, briny element that really ups the ante on the complexity front. Then at the end, en garde, there's a rapier-like acidity that gives the wine crunch, drive and tautness.\"  Aaron Brasher\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003e\"\u003c\/b\u003eThis is a leaner style Chardonnay, reflecting its Tasmanian provenance, it has juicy lemon and fine white peach fruit notes and mouth-watering acidity. The oak character is restrained, adding light notes of nougat and nuts. This wine is drinking beautifully now and has all the requisites to soften, integrate and mature beautifully over the next 10 or more years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fruit was harvested in the cool of morning before overnight refrigerated transport to Capella Vineyard on the Mornington Peninsula, arriving in pristine condition and ready for gentle whole bunch pressing. This wine was fermented in barrel – a mix of used and new Burgundian barriques and puncheons – and matured in the same barrels for 12 months.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA gorgeous small batch cool climate chardonnay fom the Tamar Valley. T\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehe lean structure and gorgeous white stone fruits immediately announce its Tasmanian terroir. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePowerful, taut and intense, the palate's pristine, silky fruit is showcased by a spine of racy acidity that is the key to its power. Stunning.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very youthful and pale-straw colour in the glass. There's aromas of grapefruit pith, wet stone, white peach, vanilla and a touch of melon skin. It's tight and linear on the palate, really racy flavours, with lashings of citrus and mineral acidity, a touch of nuttiness and there's also a saline, briny element that really ups the ante on the complexity front. Then at the end, en garde, there's a rapier-like acidity that gives the wine crunch, drive and tautness. Drink: 2021-2030.\"  \u003cstrong data-mce-fragment=\"1\"\u003eAaron Brasher, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pale lemon colour. Subdued nose but showing some baked pastry and touch of sea-spray. What the nose might be lacking is well made up for with serious palate intensity. Tasmania often provides a taut mineral-driven fruit, and this has captured that very well. Subtle oak gives off a nougat note but it's that lemon curd acid drive that is the star of the show. If Chablis is your thing then get a look at this wine. Drink: 2021-2031.\" \u003cstrong\u003e Stuart Knox, The Real Review - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Handpicked has ventured to the Tamar Valley, adding another string to their extensive portfolio\u003c\/span\u003e. Grapefruit and a hint of mandarin flavours are the cornerstones of a tenacious palate that has excellent natural acidity providing guard rails for a long, focused finish and aftertaste\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2033.\"   \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGold Medal – 2020 Royal Hobart Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Canterbury Wines\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eVineyards\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-CapellaVineyard_1024x1024.jpg?v=1688308573\" alt=\"Handpicked Capella Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCapella Vineyard, Mornington Peninsula\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Capella Vineyard is a small ultra-premium vineyard near the shores of Western Port on the Mornington Peninsula. The vineyard is planted with 5.2 ha of Pinot Noir and 1.6 ha of Chardonnay. The oldest vines (6ha) were planted in 2009 and a new block of Pinot Noir was planted in 2015 with the aim of providing more clonal variation in the vineyard. Soils are grey clay loam and there is a strong maritime influence, with moderating winds year-round.\u003c\/p\u003e\n\u003cp\u003eThe vines are planted around a lake that is home to a thriving community of resident and migratory birds, including our signature black swans. The vineyard is in a protected zone known as the 'green wedge', a ring of environmentally-significant land surrounding Melbourne and often called the 'lungs' of the city. \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Auburn Road Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-AuburnRoadVineyard_1024x1024.jpg?v=1688305617\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAuburn Road Vineyard, Tasmania\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAuburn Road Vineyard is on the western bank of the Tamar River in the north of Tasmania. Handpicked Wines purchased the property in 2018 with five hectares under vine; a further five hectares were planted in spring 2020. The vineyard is planted to Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe vineyard has views to the north over the Tamar River estuary and Bass Strait, which exerts a strong maritime influence. Stands of indigenous forest and an abundance of native wildlife and birds, including majestic wild peacocks, complete the picture at this idyllic place in a very special corner of the world.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Native Point Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-NativePointVineyard_1024x1024.jpg?v=1688306734\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong\u003eNative Point Vineyard, Tasmania\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Native Point Vineyard is located on the eastern bank of the Tamar River. Handpicked purchased the vineyard in 2019 from Sheena and Tim High, first-class growers from whom they had purchased grapes over many years.\u003c\/p\u003e\n\u003cp\u003eIts north-westerly aspect and position in Swan Bay, about 50km inland from Bass Strait, make Native Point one of the warmer sites in Tasmania and it has the advantage of good rainfall and irrigation dams. There are five hectares under vine, planted to a mix of Pinot Noir clones, Riesling and Pinot Gris. There are plans to double that area beginning in spring 2020 and the new planting will include Pinot Noir and Gamay.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Wombat Creek Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WombatCreekVineyard_1024x1024.jpg?v=1688338605\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWombat Creek Vineyard, Yarra Valley\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWombat Creek is the most elevated vineyard in the Yarra Valley, making it uniquely situated for the production of premium cool climate wines. At 424m above sea level, it is a true cool-climate vineyard with a reliable annual rainfall of around 1200mm. Mature Pinot Noir and Chardonnay vines are planted on north and west-facing hills near Gladysdale in the outer reaches of the Upper Yarra Valley. There are 16 ha under vine – 6 ha of Chardonnay and 10 of Pinot Noir. The soils are free-draining volcanic loams. A light covering of snow is not uncommon in winter when the vines are dormant, but the steep slopes allow frost to drain away and protect the tender shoots from freezing temperatures in spring.\u003c\/p\u003e\n\u003cp\u003eFrom the crest of the highest hill at Wombat Creek, steep slopes of vines stretch to the north. At the bottom of the vineyard there is a spring-fed pond covered in water lilies; this is the source of Wombat Creek, which trickles through the hills, joining Hoddles Creek a few kilometres to the north-west and ultimately emptying into the meandering Yarra River. To the north, looking over dense Mountain Ash forest and folds of green hills dotted with wombat holes, the blue horizon is dominated by the saddleback ridge of Mt Donna Buang. The surrounding forest, fern gullies and creeks are home to platypus, lyrebirds, kangaroos, wallabies and, of course, wombats.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Handpicked Highbow Hill Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-HighbowHillVineyard_1024x1024.jpg?v=1688339113\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan\u003eHighbow Hill Vineyard, Yarra Valley\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eHighbow Hill Vineyard is 40 hectares of established vines planted on rolling hills just north of Yarra Glen village in the Yarra Valley. The vineyard takes its name from Highbow Hill, the dominant feature on the eastern boundary of the property. The soils are sandy loam over clay and gravel over mudstone and there is an abundance of native flora and fauna, including wombats and kangaroos.\u003c\/p\u003e\n\u003cp\u003eThe vineyard was originally planted in 1997\/98 to 33ha of Chardonnay, Pinot Noir, Cabernet Sauvignon and Marsanne. New plantings (7ha) of Pinot Noir, Merlot, Chardonnay and Cabernet were added in 2015 and 2016.\u003c\/p\u003e\n\u003cp\u003eAs you enter the property over the brow of a hill looking north, a long driveway takes you through the vines to a central dam and provides panoramic views looking over the Yarra Valley. Like Capella Vineyard, Highbow Hill is in Melbourne's 'green wedge' zone and is protected by local and state laws as an area of outstanding natural beauty with important environmental value.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpicked-WatungaRoadVineyard_6e6a75bd-3156-4bc0-a2d4-2afac6e8abc5_1024x1024.jpg?v=1688340468\" alt=\"Handpicked Watunga Road Vineyard\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWatunga Road Vineyard, Barossa Valley  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 12ha Watunga Road Vineyard, located in Koonunga on the flat floor of the Barossa Valley, has old bush vine Grenache (planted mid-1970s) and Shiraz planted in 1976\/77 and 1998\/99. New plantings in 2016 included Grenache to replace natural losses of old vines and a new Shiraz block. Drip irrigation was installed in 2015 to insure against drought in this warm, arid zone and to improve general soil health. However, water is used sparingly and strictly according to seasonal need, as well as availability of this precious resource. \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Handpickedlogo_1024x1024_9a7f4b4d-0083-435d-97e5-5e9464d768c5_1024x1024.jpg?v=1688342678\" alt=\"handpicked logo\"\u003e\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines is a family-owned, multi-regional business that focuses on the production of high-quality Pinot Noir and Chardonnay. Their winery is located in the Mornington Peninsula adjacent to their flagship vineyard Capella, but they also own top quality vineyards in the Yarra Valley, Tasmania and Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eHandpicked Wines produce three tiers of wine; a Single Vineyard range, a Collection range and a budget Regional Selections range.\u003c\/p\u003e\n\u003cp\u003eThe Single Vineyard releases, as the name implies, are sourced from their six vineyards; the Capella Vineyard in the Mornington Peninsula, the Wombat Creek and Highbow Hill Vineyards in the Yarra Valley, the Auburn Road and Native Point Vineyards in Tasmania's Tamar Valley, and the Watunga Road Vineyard in the Barossa Valley.\u003c\/p\u003e\n\u003cp\u003eThe Collection range, which sits below the Single Vineyard range, is a set of premium wines that encapsulate the best characteristics of each region. Fruit is sourced from their own vineyards and other top quality leased vineyards. Director of winemaking Peter Dillon travels extensively to oversee quality throughout the regions; he and assistant winemaker Rohan Smith work closely with a team of viticulturists who manage the vineyards.\u003c\/p\u003e\n\u003cp\u003e\"Handpicked Wines founder and managing director William Dong admits that he came into the wine industry knowing little about the challenges ahead; he just loved wine and wanted to make wines that people would want to share together. It didn't take long to realise that to make truly great wines that express the best of their region he would need to invest in special vineyards and passionate people.\u003c\/p\u003e\n\u003cp\u003eCapella Vineyard on the Mornington Peninsula was the first vineyard purchased, in 2013. It remains Handpicked's spiritual home and where our winemakers are based. We now own six vineyards in Mornington, Yarra Valley, Tasmania and Barossa Valley. In other regions in Australia and around the world we work with exceptional growers who have become part of the Handpicked family over many years.\u003c\/p\u003e\n\u003cp\u003eWe've come a long way - our team has grown, we make more wines in more regions, we've won a lot of trophies, received great reviews, thrown some epic parties and begun an exciting journey into organics - but our purpose to share the love of wine has not wavered. And as William would say, 'The real journey starts today.'\"\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eHandpicked Wines\u003c\/strong\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896846094577,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/handpicked-collection-tasmanian-chardonnay-2019.jpg?v=1696829413"},{"product_id":"helens-hill-estate-breachley-block-single-vineyard-chardonnay-2020","title":"Helen's Hill Estate Breachley Block Single Vineyard Chardonnay 2020","description":"\u003cp\u003e\u003cspan\u003eHelen's Hill is a 150 acre property in Coldstream with some of the finest views of the Yarra Valley. The Chardonnay is sourced from vines from Breachley block, a patch of northeast facing Chardonnay vines that are the oldest in the vineyard. The vines were planted in 1984, 13 years before the rest of the vineyard, and produce exceptional fruit at low yields. The result is a beautiful cool climate chardonnay that is one of the best value Yarra Valley chardonnays year in and year out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A striking, high-quality chardonnay that is as intense as it is long, with a layered palate of grapefruit and white stone fruit, stiletto acidity lingering on the back palate and aftertaste.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Bright pale straw colour with an intense bouquet of stone fruit and struck match. The palate follows the nose, leading with citrus and lemon. the vibrant acidity of this wine it it’s youth displays the hallmarks of the cooler 2020 vintage. Subtle touches of french oak play around the edges of this wine to provide structure and balance. The oak influence combines nicely with MLF to provide a long finish and creamy mouthfeel. \u003c\/p\u003e\n\u003cp\u003eThe fruit is 100%  hand picked at harvest. It is then gently pressed into tank where it settles before being transferred into our finest French oak puncheons for primary fermentaion in barrel. No innoculation is required as our wild vineyard yeasts are all that is necesarry to complete the ferment.  We use a mixture of new and old oak (30% new). The wine is allowed to complete 25% malolactic ferment to add complexity and mouthfeel. After nine months in barrel the wine is lightly filtered and bottled.\" \u003cstrong\u003e Helen's Hill\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eHand-picked fruit from a single northeast-facing estate block, whole-bunch fermented in French puncheons (30% new, the balance 1-2yo); 40% mlf in barrel; bottled January ’21. A striking, high-quality chardonnay that is as intense as it is long, with a layered palate of grapefruit and white stone fruit, stiletto acidity lingering on the back palate and aftertaste. Drink by 2032.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong\u003e  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Helen's Hill Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1997, the Nalder and McIntosh families purchased a 150 acre property in Coldstream with some of the finest views of the Yarra Valley and replanted the existing orchard as a vineyard. Today 110 acres are under vine.\u003c\/p\u003e\n\u003cp\u003eThe story of Helen's Hill began long before a vine was ever planted in Coldstream. It's a story of two families with a shared love of farming and wine. Having been dragged away from the land to careers in medicine and finance, they always yearned to return to a life they loved. So when they inspected a property now known as Helen's Hill Estate in 1996, they decided it was too good of an opportunity to pass up.\u003c\/p\u003e\n\u003cp\u003eThe former owner John Frazer, a businessman working in Collins Street, proposed marriage in the 1950s to a young lady by the name of Helen. Helen agreed but on one condition; John had to buy a farm as Helen longed for a life on the land. John bought land in the Yarra Valley and the couple lived on the farm and started a family. Tragically, Helen was diagnosed with cancer and passed away, leaving John and two very young children to carry on. While showing Allan Nalder and Andrew McIntosh around the estate some 40 years later, John recalled a number of incidents – \"this is where Helen bogged the tractor\", \"this is where Helen planted our first apple tree\" and \"this is where Helen…\" At the completion of the inspection when they were standing atop the highest hill enjoying the views of the Yarra Valley, John recalled that in her last weeks Helen would love nothing more than to sit on this hill and look out over the sweeping farmland. He said, \"This was Helen's Hill.\"\u003c\/p\u003e\n\u003cp\u003eThe new owners had a Helen in the family too, so the name 'Helen's Hill' seemed like the perfect name for their vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eHelen's Hill specialize in Pinot Noir and Chardonnay. 65 acres of pinot noir are planted to MV6, 114, 115 and a Pommard clone, while 16 acres of chardonnay are planted to PEN58, P76 and Mendoza clones. In addition, there are smaller plantings of Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc and Pinot Grigio. The vineyard has a number of hills running through the property with different soil types and micro climates, which allow the different grape varieties to flourish.\u003c\/p\u003e\n\u003cp\u003e\"It's no coincidence we are where we are. We scoured Coldstream in the Yarra Valley to find the perfect site. We were looking for three things - hills, microclimates and the iconic Yarra Valley soil.\u003c\/p\u003e\n\u003cp\u003eThe combination of these three factors is why we chose Helen's Hill to put down our roots, as we knew this climate would make our wines truly interesting and unique to others in the region. To this day, these factors define us and the wines we produce.\u003c\/p\u003e\n\u003cp\u003eThe French call it terroir. We call it Helen's Hill.\"  \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHelen's Hill\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896847208689,"sku":"","price":33.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_s-Hill-Estate-Breachley-Block-Single-Vineyard-Chardonnay-2020_39e04bb8-fc9f-42bc-a840-328a1f1b7e17.jpg?v=1696897232"},{"product_id":"helens-hill-estate-breachley-block-single-vineyard-chardonnay-2015","title":"Helen's Hill Estate Breachley Block Single Vineyard Chardonnay 2015","description":"\u003cp\u003e\u003cspan\u003eHelen's Hill is a 150 acre property in Coldstream with some of the finest views of the Yarra Valley. The Chardonnay is sourced from vines from Breachley block, a patch of northeast facing Chardonnay vines that are the oldest in the vineyard. The vines were planted in 1984, 13 years before the rest of the vineyard, and produce exceptional fruit at low yields. The result is a beautiful cool climate chardonnay that is one of the best value Yarra Valley chardonnays year in and year out.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Predominantly from the best two clones P58 and Mendoza. Has the hallmark length of flavour on the palate (and aftertaste) firmly stamped on it, but not at the expense of complexity. A classic assemblage of white peach, grapefruit and oak-derived cashew are tightly woven together with the aid of flinty acidity on the finish.\"  James Halliday\u003c\/strong\u003e \u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Predominantly from the best two clones (prior to the Dijon clone) P58 and Mendoza. Has the hallmark length of flavour on the palate (and aftertaste) firmly stamped on it, but not at the expense of complexity. A classic assemblage of white peach, grapefruit and oak-derived cashew are tightly woven together with the aid of flinty acidity on the finish. Drink By: 2023.\"  \u003cstrong\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong\u003e  \u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Helen's Hill Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1997, the Nalder and McIntosh families purchased a 150 acre property in Coldstream with some of the finest views of the Yarra Valley and replanted the existing orchard as a vineyard. Today 110 acres are under vine.\u003c\/p\u003e\n\u003cp\u003eThe story of Helen's Hill began long before a vine was ever planted in Coldstream. It's a story of two families with a shared love of farming and wine. Having been dragged away from the land to careers in medicine and finance, they always yearned to return to a life they loved. So when they inspected a property now known as Helen's Hill Estate in 1996, they decided it was too good of an opportunity to pass up.\u003c\/p\u003e\n\u003cp\u003eThe former owner John Frazer, a businessman working in Collins Street, proposed marriage in the 1950s to a young lady by the name of Helen. Helen agreed but on one condition; John had to buy a farm as Helen longed for a life on the land. John bought land in the Yarra Valley and the couple lived on the farm and started a family. Tragically, Helen was diagnosed with cancer and passed away, leaving John and two very young children to carry on. While showing Allan Nalder and Andrew McIntosh around the estate some 40 years later, John recalled a number of incidents – \"this is where Helen bogged the tractor\", \"this is where Helen planted our first apple tree\" and \"this is where Helen…\" At the completion of the inspection when they were standing atop the highest hill enjoying the views of the Yarra Valley, John recalled that in her last weeks Helen would love nothing more than to sit on this hill and look out over the sweeping farmland. He said, \"This was Helen's Hill.\"\u003c\/p\u003e\n\u003cp\u003eThe new owners had a Helen in the family too, so the name 'Helen's Hill' seemed like the perfect name for their vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eHelen's Hill specialize in Pinot Noir and Chardonnay. 65 acres of pinot noir are planted to MV6, 114, 115 and a Pommard clone, while 16 acres of chardonnay are planted to PEN58, P76 and Mendoza clones. In addition, there are smaller plantings of Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc and Pinot Grigio. The vineyard has a number of hills running through the property with different soil types and micro climates, which allow the different grape varieties to flourish.\u003c\/p\u003e\n\u003cp\u003e\"It's no coincidence we are where we are. We scoured Coldstream in the Yarra Valley to find the perfect site. We were looking for three things - hills, microclimates and the iconic Yarra Valley soil.\u003c\/p\u003e\n\u003cp\u003eThe combination of these three factors is why we chose Helen's Hill to put down our roots, as we knew this climate would make our wines truly interesting and unique to others in the region. To this day, these factors define us and the wines we produce.\u003c\/p\u003e\n\u003cp\u003eThe French call it terroir. We call it Helen's Hill.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHelen's Hill\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003c\/h3\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896847241457,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/helen_s-hill-estate-breachley-block-single-vineyard-chardonnay-2015.jpg?v=1696897181"},{"product_id":"helens-hill-estate-breachley-block-single-vineyard-chardonnay-2010","title":"Helen's Hill Estate Breachley Block Single Vineyard Chardonnay 2010","description":"\u003cp\u003eHelen's Hill is a 150 acre property in Coldstream with some of the finest views of the Yarra Valley. The Chardonnay is sourced from vines from Breachley block, a patch of northeast facing Chardonnay vines that are the oldest in the vineyard. The vines were planted in 1984, 13 years before the rest of the vineyard, and produce exceptional fruit at low yields. The result is a beautiful cool climate chardonnay that is one of the best value Yarra Valley chardonnays year in and year out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Has been one of my favourite chardonnays over a number of years and just keeps getting better and better. At 13 years of age it is intense, powerful and wonderfully complex, but still retains its freshness and finesse thanks to acidity woven in a seamless chord running the length of the palate.\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e\" \u003c\/strong\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNick Munday (Tasted Jan 2023)\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Has been one of my favourite chardonnays over a number of years and just keeps getting better and better. At 13 years of age it is intense, powerful and wonderfully complex, but still retains its freshness and finesse thanks to \u003cspan data-mce-fragment=\"1\"\u003eacidity woven in a seamless chord running the length of the palate.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 96+ points (Tasted Jan 2023)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Pale straw-green; has (just) stayed on the right side of ripeness balance; barrel fermentation and maturation in French oak has been perfectly judged, providing support and a degree of complexity to an elegant wine\u003cspan data-mce-fragment=\"1\"\u003e with equal contributions of grapefruit, white peach and nectarine. 11.9% alc.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Helen's Hill Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Helen_sHill_1024x1024.jpg?v=1692695056\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1997, the Nalder and McIntosh families purchased a 150 acre property in Coldstream with some of the finest views of the Yarra Valley and replanted the existing orchard as a vineyard. Today 110 acres are under vine.\u003c\/p\u003e\n\u003cp\u003eThe story of Helen's Hill began long before a vine was ever planted in Coldstream. It's a story of two families with a shared love of farming and wine. Having been dragged away from the land to careers in medicine and finance, they always yearned to return to a life they loved. So when they inspected a property now known as Helen's Hill Estate in 1996, they decided it was too good of an opportunity to pass up.\u003c\/p\u003e\n\u003cp\u003eThe former owner John Frazer, a businessman working in Collins Street, proposed marriage in the 1950s to a young lady by the name of Helen. Helen agreed but on one condition; John had to buy a farm as Helen longed for a life on the land. John bought land in the Yarra Valley and the couple lived on the farm and started a family. Tragically, Helen was diagnosed with cancer and passed away, leaving John and two very young children to carry on. While showing Allan Nalder and Andrew McIntosh around the estate some 40 years later, John recalled a number of incidents – \"this is where Helen bogged the tractor\", \"this is where Helen planted our first apple tree\" and \"this is where Helen…\" At the completion of the inspection when they were standing atop the highest hill enjoying the views of the Yarra Valley, John recalled that in her last weeks Helen would love nothing more than to sit on this hill and look out over the sweeping farmland. He said, \"This was Helen's Hill.\"\u003c\/p\u003e\n\u003cp\u003eThe new owners had a Helen in the family too, so the name 'Helen's Hill' seemed like the perfect name for their vineyard and winery.\u003c\/p\u003e\n\u003cp\u003eHelen's Hill specialize in Pinot Noir and Chardonnay. 65 acres of pinot noir are planted to MV6, 114, 115 and a Pommard clone, while 16 acres of chardonnay are planted to PEN58, P76 and Mendoza clones. In addition, there are smaller plantings of Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc and Pinot Grigio. The vineyard has a number of hills running through the property with different soil types and micro climates, which allow the different grape varieties to flourish.\u003c\/p\u003e\n\u003cp\u003e\"It's no coincidence we are where we are. We scoured Coldstream in the Yarra Valley to find the perfect site. We were looking for three things - hills, microclimates and the iconic Yarra Valley soil.\u003c\/p\u003e\n\u003cp\u003eThe combination of these three factors is why we chose Helen's Hill to put down our roots, as we knew this climate would make our wines truly interesting and unique to others in the region. To this day, these factors define us and the wines we produce.\u003c\/p\u003e\n\u003cp\u003eThe French call it terroir. We call it Helen's Hill.\" \u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eHelen's Hill\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896847601905,"sku":"","price":49.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/helen_s-hill-estate-single-vineyard-chardonnay-2010.jpg?v=1696897106"},{"product_id":"henty-estate-chardonnay-2015","title":"Henty Estate Chardonnay 2015","description":"\u003cp\u003e Henty Estate is a small family owned vineyard located 6 kilometres north of Hamilton in the Henty wine region of Victoria. The wines are made using traditional methods, including open fermenting, basket pressing and maturation in quality French oak. Yields are limited to 3–4 tonnes per hectare.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Given the cost of growing the grapes and the French oak, and the quality of the wine, the price borders on the unbelievable. It is classic ultra-cool-grown style, pink grapefruit the key.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A miniscule yield of 1t\/ha, hand-picked, fermented in stainless steel to 4\u003cspan data-mce-fragment=\"1\"\u003e°\u003c\/span\u003e baume, then transferred to French oak (Vosges) to complete fermentation and 6 months maturation, no mlf. Given the cost of growing the grapes and the French oak, and the quality of the wine, the price borders on the unbelievable. It is classic ultra-cool-grown style, pink grapefruit the key\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong data-mce-fragment=\"1\"\u003e  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Henty Estate Vineyard\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HentyEstate_1024x1024.jpg?v=1693013155\"\u003e\u003c\/strong\u003eThe 8 hectare vineyard is located 6 kilometres north of Hamilton in the Henty wine region of Victoria. The wines are grown, made and bottled entirely on the estate. The vineyard is dry grown on older volcanic soils and the wines are made using traditional methods, including open fermenting, basket pressing and maturation in quality French oak. Yields are limited to 3–4 tonnes per hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHenty Estate was established in 1991 by Peter and Gleyns Dixon who were strong in their conviction that great wines are made in the vineyard. They began by planting 4.5ha of shiraz, 1ha each of cabernet sauvignon and chardonnay, and 0.5ha of riesling. They established the winery in 2003 and in their words \"We avoided the temptation to make wine until the vineyard was mature.\"\u003c\/p\u003e\n\u003cp\u003eThe climate is characterised by cold, wet winters and warm, dry summers followed by a long cool autumn ripening period. Grapes ripen later here than in many other wine regions, resulting in superb intense varietal flavours.\u003c\/p\u003e\n\u003cp\u003eMichael Hilsdon and Matilda McGoon purchased Henty Estate from the Dixon's in 2018. They hold true to the same ideals of no compromise on quality in the vineyard and the winemaking. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849436913,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/henty-estate-chardonnay-2015.jpg?v=1696915377"},{"product_id":"henty-estate-chardonnay-2007","title":"Henty Estate Chardonnay 2007","description":"\u003cp\u003eHenty Estate is a small family owned vineyard located 6 kilometres north of Hamilton in the Henty wine region of Victoria. The wines are made using traditional methods, including open fermenting, basket pressing and maturation in quality French oak. Yields are limited to 3–4 tonnes per hectare.\u003c\/p\u003e\n\u003cp\u003eHenty Estate has received much press of late thanks to James Halliday awarding their 2006 shiraz 96 points. They also make a delicious chardonnay in minute quantities. Lots of tropical fruit on the nose; a focused and spotlessly clean palate showing pure nectarine, grapefruit, melon and lime fruits, fresh acidity and a long finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Light straw colour, melon and lime fruit characters along with seamless and subtle oak integration. The wine exhibits a crisp acidity and lingering flavour. A great match for Asian dishes.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHenty Estate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HentyEstate_1024x1024.jpg?v=1693013155\" alt=\"Henty Estate Vineyard\"\u003e\u003c\/strong\u003eThe 8 hectare vineyard is located 6 kilometres North of Hamilton in the Henty wine region of Victoria. The wines are grown, made and bottled entirely on the estate. The vineyard is dry grown on older volcanic soils and the wines are made using traditional methods, including open fermenting, basket pressing and maturation in quality French oak. Yields are limited to 3–4 tonnes per hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHenty Estate was established in 1991 by Peter and Gleyns Dixon who were strong in their conviction that great wines are made in the vineyard. They began by planting 4.5ha of shiraz, 1ha each of cabernet sauvignon and chardonnay, and 0.5ha of riesling. They established the winery in 2003 and in their words \"We avoided the temptation to make wine until the vineyard was mature.\"\u003c\/p\u003e\n\u003cp\u003eThe climate is characterised by cold, wet winters and warm, dry summers followed by a long cool autumn ripening period. Grapes ripen later here than in many other wine regions, resulting in superb intense varietal flavours.\u003c\/p\u003e\n\u003cp\u003eMichael Hilsdon and Matilda McGoon purchased Henty Estate from the Dixon's in 2018. They hold true to the same ideals of no compromise on quality in the vineyard and the winemaking. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849535217,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/henty-estate-chardonnay.jpg?v=1658125429"},{"product_id":"hoddles-creek-estate-1er-chardonnay-2020","title":"Hoddles Creek Estate 1er Chardonnay 2020","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hoddles Creek Estate 1er Chardonnay is their flagship chardonnay\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Again it's the extra burst of flavour through the finish; it sets it apart. This has taken on a fair amount of oak and it shows but both the quality of the fruit and its character mean that it's no concern at all. This really does have the quartz meter jumping. Fleshy white peach and citrus with flashes of grapefruit and cedar. The way it kicks up a gear on the finish is quite something. It's a beautiful chardonnay, hands down.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eThe grapes for this Chardonnay are sourced from the SRM block of Hoddles Creek's Top Paddock vineyard and is made only in the years deemed suitable for this label; i.e when Franco considers the quality to be outstanding. It's fermented in minimal new oak, to allow for the fruit to speak with clarity. It's Yarra Valley, high altitude, made in the Burgundian style, produced in small quantities and is of world class standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A better understanding of our vineyards has led us to believe that certain blocks excel year after year. These blocks have always been treated separately to enable us to fine tune viticulture and winemaking in the thought of releasing some single block wines in the future. Well that time has come. Our Top Paddock vineyard was originally planted to 100 per cent Pinot Noir. In 2003, I decided to graft one block over to the Bernard clones of Chardonnay (95, 96, 277). I selected the best clones and the most balanced vines for cuttings. The block I selected was Easterly facing on the crest of the hill. I was always fascinated how Chardonnay on this block would go. The vineyard is 50 metres higher in altitude than the existing Chardonnay block.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChardonnay from the Top Paddock has always had a different growth structure than our normal Chardonnay blocks. Positioned on top of the hill has meant the vines have had to work harder as the soils are poorer. Crop levels are never an issue with this block, with natural crop levels at one tone per acre. Minimal shoot thinning and positioning occurs in Spring. After this, we let the vines sort itself out. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage. The wine is not filtered, not fined, or stabilized before bottling.\u003c\/span\u003e\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eDraws you in within a split second of the first sniff of the bouquet; wild ferment in French oak and lees contact create a wine that is very complex, on the edge of funk, but not letting it dominate the white peach, melon and grapefruit flavours. Gentle acidity carrys the very long finish and lingering aftertaste. Drink by 2032.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eAgain it's the extra burst of flavour through the finish; it sets it apart. This has taken on a fair amount of oak and it shows but both the quality of the fruit and its character mean that it's no concern at all. This really does have the quartz meter jumping. Fleshy white peach and citrus with flashes of grapefruit and cedar. The way it kicks up a gear on the finish is quite something. It's a beautiful chardonnay, hands down. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink: 2022 - 2028+.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"  \u003c\/span\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849830129,"sku":"","price":57.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-1er-chardonnay-2020.jpg?v=1696917305"},{"product_id":"hoddles-creek-estate-1er-chardonnay-2017","title":"Hoddles Creek Estate 1er Chardonnay 2017","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hoddles Creek Estate 1er Chardonnay is their flagship chardonnay\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Sweet, fragrant chardonnay with super delicate florals, honeysuckle and jasmine and lemon blossoms. Some peaches, nectarines and lemons, too. The palate has a superb core of power and fleshy ripe fruit pulp. Layered and complex. It really builds into the long finish.\"  James Suckling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eThe grapes for this Chardonnay are sourced from the SRM block of Hoddles Creek's Top Paddock vineyard and is made only in the years deemed suitable for this label; i.e when Franco considers the quality to be outstanding. It's fermented in minimal new oak, to allow for the fruit to speak with clarity. It's Yarra Valley, high altitude, made in the Burgundian style, produced in small quantities and is of world class standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eA better understanding of our vineyards has led us to believe that certain blocks excel year after year. These blocks have always been treated separately to enable us to fine tune viticulture and winemaking in the thought of releasing some single block wines in the future. Well that time has come. Our Top Paddock vineyard was originally planted to 100 per cent Pinot Noir. In 2003, I decided to graft one block over to the Bernard clones of Chardonnay (95, 96, 277). I selected the best clones and the most balanced vines for cuttings. The block I selected was Easterly facing on the crest of the hill. I was always fascinated how Chardonnay on this block would go. The vineyard is 50 metres higher in altitude than the existing Chardonnay block.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChardonnay from the Top Paddock has always had a different growth structure than our normal Chardonnay blocks. Positioned on top of the hill has meant the vines have had to work harder as the soils are poorer. Crop levels are never an issue with this block, with natural crop levels at one tone per acre. Minimal shoot thinning and positioning occurs in Spring. After this, we let the vines sort itself out. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage. The wine is not filtered, not fined, or stabilized before bottling.\u003c\/span\u003e\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Tank sample as it is bottling in August 2018. Sweet, fragrant chardonnay with super delicate florals, honeysuckle and jasmine and lemon blossoms. Some peaches, nectarines and lemons, too. The palate has a superb core of power and fleshy ripe fruit pulp. Layered and complex. It really builds into the long finish. Drink on release or hold.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Suckling\u003c\/strong\u003e\u003cstrong\u003e, JamesSuckling.com – 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"There's a lot to admire with Hoddles Creek Estate and the decision to employ no new oak on the grapes destined for this 1er release is one of them. This is swish. Straw-yellow in colour, stone fruit riddled, shy on the nose but textural and alive on the palate. A gentle creaminess, spice notes, slate even, honeysuckle and toast. Extremely pure. Flowing robes of flavour. Grapefruit-like bite to the aftertaste, as a distinct positive. It's still gathering itself but already it's a treat to drink. A beautiful, beautiful wine. Drink: 2019 - 2025.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849928433,"sku":"","price":64.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-1er-chardonnay-2017.jpg?v=1696917225"},{"product_id":"hoddles-creek-estate-1er-chardonnay-2015","title":"Hoddles Creek Estate 1er Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hoddles Creek Estate 1er Chardonnay is their flagship chardonnay\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"It has obvious complexity, and the extra length that the best Yarra Valley chardonnays have compared to that of other regions. Grapefruit juice, zest and pith are the anchor of the flavour, and also build the trajectory of the wine through to the finish.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eThe grapes for this Chardonnay are sourced from the SRM block of Hoddles Creek's Top Paddock vineyard and is made only in the years deemed suitable for this label; i.e when Franco considers the quality to be outstanding. It's fermented in minimal new oak, to allow for the fruit to speak with clarity. It's Yarra Valley, high altitude, made in the Burgundian style, produced in small quantities and is of world class standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A better understanding of our vineyards has led us to believe that certain blocks excel year after year. These blocks have always been treated separately to enable us to fine tune viticulture and winemaking in the thought of releasing some single block wines in the future. Well that time has come. Our Top Paddock vineyard was originally planted to 100 per cent Pinot Noir. In 2003, I decided to graft one block over to the Bernard clones of Chardonnay (95, 96, 277). I selected the best clones and the most balanced vines for cuttings. The block I selected was Easterly facing on the crest of the hill. I was always fascinated how Chardonnay on this block would go. The vineyard is 50 metres higher in altitude than the existing Chardonnay block.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChardonnay from the Top Paddock has always had a different growth structure than our normal Chardonnay blocks. Positioned on top of the hill has meant the vines have had to work harder as the soils are poorer. Crop levels are never an issue with this block, with natural crop levels at one tone per acre. Minimal shoot thinning and positioning occurs in Spring. After this, we let the vines sort itself out. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage. The wine is not filtered, not fined, or stabilized before bottling.\u003c\/span\u003e\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A fruit selection (hand-picked), matured for 12 months in French barriques (30% new). Bright straw-green; it has obvious complexity, and the extra length that the best Yarra Valley chardonnays have compared to that of other regions. Grapefruit juice, zest and pith are the anchor of the flavour, and also build the trajectory of the wine through to the finish\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"If you liked the 2014 1er Chardonnay, it's safe to say you'll be equally happy with the 2015. White peach, lime, almonds and light spicy oak, with just a wisp of struck match. It's subdued, nutty and savoury, yet pure of fruit too – like a flower waiting to open – tight grapefruity acidity, flinty texture and a cool almond and aniseed finish of impeccable length. Beautiful wine. Finesse, charm and fine tailoring all the way. Give it a couple of years in the cellar and you'll be rewarded handsomely. Drink: 2018 – 2030.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 95+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896849993969,"sku":"","price":68.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-1er-chardonnay-2015.jpg?v=1696917172"},{"product_id":"hoddles-creek-estate-1er-chardonnay-2014","title":"Hoddles Creek Estate 1er Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hoddles Creek Estate 1er Chardonnay is their flagship chardonnay\u003c\/span\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"White peach, almonds, brine and subtle struck match, honeyed florals even. Light to medium bodied, calm and composed, almost silky feel, sharpened up by a sweet lemon and stony acidity. Flows like picture of a waterfall taken with slow shutter speed. Cool. Refreshing. Focused. Bright. The length is exemplary too, gently nutty but pure and long. Hard to slow down the drinking pace.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003eThe grapes for this Chardonnay are sourced from the SRM block of Hoddles Creek's Top Paddock vineyard and is made only in the years deemed suitable for this label; i.e when Franco considers the quality to be outstanding. It's fermented in minimal new oak, to allow for the fruit to speak with clarity. It's Yarra Valley, high altitude, made in the Burgundian style, produced in small quantities and is of world class standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A better understanding of our vineyards has led us to believe that certain blocks excel year after year. These blocks have always been treated separately to enable us to fine tune viticulture and winemaking in the thought of releasing some single block wines in the future. Well that time has come. Our Top Paddock vineyard was originally planted to 100 per cent Pinot Noir. In 2003, I decided to graft one block over to the Bernard clones of Chardonnay (95, 96, 277). I selected the best clones and the most balanced vines for cuttings. The block I selected was Easterly facing on the crest of the hill. I was always fascinated how Chardonnay on this block would go. The vineyard is 50 metres higher in altitude than the existing Chardonnay block.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChardonnay from the Top Paddock has always had a different growth structure than our normal Chardonnay blocks. Positioned on top of the hill has meant the vines have had to work harder as the soils are poorer. Crop levels are never an issue with this block, with natural crop levels at one tone per acre. Minimal shoot thinning and positioning occurs in Spring. After this, we let the vines sort itself out. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage. The wine is not filtered, not fined, or stabilized before bottling.\u003c\/span\u003e\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hand-picked, crushed and pressed, wild and cultured yeasts, matured for 12 months in French barriques (30% new), then 5 months in tank. Is Yarra Valley chardonnay to its boot straps as you travel the almost unending path to the finish and aftertaste, grapefruit, nectarine and white peach the mile posts, grilled nuts here and there and acidity running precisely along the middle of the path\u003cspan data-mce-fragment=\"1\"\u003e. Drink by:  2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 96 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"From a cooler year, with no new oak used. No fining. No filtration or additions.  White peach, almonds, brine and subtle struck match, honeyed florals even. Light to medium bodied, calm and composed, almost silky feel, sharpened up by a sweet lemon and stony acidity. Flows like picture of a waterfall taken with slow shutter speed. Cool. Refreshing. Focused. Bright. The length is exemplary too, gently nutty but pure and long. Hard to slow down the drinking pace. Drink: 2016 – 2024+.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 96 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850026737,"sku":"","price":71.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-1er-chardonnay-2014.jpg?v=1696917090"},{"product_id":"hoddles-creek-estate-1er-chardonnay-2013","title":"Hoddles Creek Estate 1er Chardonnay 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2015\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in, year out that seriously overdeliver at the price-point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hoddles Creek Estate 1er Chardonnay is their flagship chardonnay\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The very complex bouquet immediately grabs attention, barrel fermentation the playmaker bringing overt (but balanced) oak into the equation; the intensity and extreme length of the palate is of the highest order, grapefruit providing a mouthwatering finale, acidity a given.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eThe grapes for this Chardonnay are sourced from the SRM block of Hoddles Creek's Top Paddock vineyard and is made only in the years deemed suitable for this label; i.e when Franco considers the quality to be outstanding. It's fermented in minimal new oak, to allow for the fruit to speak with clarity. It's Yarra Valley, high altitude, made in the Burgundian style, produced in small quantities and is of world class standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e\u003cstrong\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A better understanding of our vineyards has led us to believe that certain blocks excel year after year. These blocks have always been treated separately to enable us to fine tune viticulture and winemaking in the thought of releasing some single block wines in the future. Well that time has come. Our Top Paddock vineyard was originally planted to 100 per cent Pinot Noir. In 2003, I decided to graft one block over to the Bernard clones of Chardonnay (95, 96, 277). I selected the best clones and the most balanced vines for cuttings. The block I selected was Easterly facing on the crest of the hill. I was always fascinated how Chardonnay on this block would go. The vineyard is 50 metres higher in altitude than the existing Chardonnay block.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eChardonnay from the Top Paddock has always had a different growth structure than our normal Chardonnay blocks. Positioned on top of the hill has meant the vines have had to work harder as the soils are poorer. Crop levels are never an issue with this block, with natural crop levels at one tone per acre. Minimal shoot thinning and positioning occurs in Spring. After this, we let the vines sort itself out. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the winery, we treat this wine as we would normally treat all our Chardonnay.. The Chardonnay is picked in the early morning, and refrigerated down to 2⁰C for 12 hours. Then it is gentle destemmed, not crushed and pressed into tank. The juice is left to settle clear for 7 days with no enzyme or acid addition. The wine is then fermented till dryness using cultered and natural yeasts. The wine remains in cask for 12 months with occasional battonage. The wine is not filtered, not fined, or stabilized before bottling.\u003c\/span\u003e\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The very complex bouquet immediately grabs attention, barrel fermentation the playmaker bringing overt (but balanced) oak into the equation; the intensity and extreme length of the palate is of the highest order, grapefruit providing a mouthwatering finale, acidity a given\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2028.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 97 points and Top 100 Wines of 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"A funny thing happened with this wine, I tasted it and formed an opinion, nearly published a note then got sidetracked, then I found the bottle in the fridge where it had been left for a few days, and it was singing. So with that in mind, here's a review. \u003c\/span\u003eWhite peach, pear, ginger spice, almond nougat and wheat. Juicy amount of flavour and oak spice, almonds, a bit rich and chunky on opening, with a tang of exotic spice and preserved lemon on a long finish. Showing a bit of oak as a baby, and then, given a good amount of air, it all looked perfectly settled. Calm and composed, with a flicker of struck match above, and the usual cool white fruits, line and length of Upper Yarra Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e. Please don't open it young, or if you do, decant it. Drink: 2017-2023+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 94+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2015\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" alt=\"Hoddles Creek Estate\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" alt=\"Hoddles Creek Winery\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850059505,"sku":"","price":74.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-1er-chardonnay-2013.jpg?v=1696916986"},{"product_id":"hoddles-creek-estate-chardonnay-2021","title":"Hoddles Creek Estate Chardonnay 2021","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"It is what it is: the chardonnay you should buy, for any night of the week, for any occasion. It's chardonnay in a style that somehow manages to straddle various streams; it's an arthouse chardonnay that crosses over into the mainstream. It does because it has flavour but it also has drive; it's fresh and zippy but its stonefruit-and-apple flavours have bite. It's the Yarra Valley with a nod to Chablis in a way; it has that easy I-don't-need-to-try-too-hard confidence. There's oak but it's not boosted by it. There's flavour but it's chalky and taut. It is in short a gift that keeps on giving.\"  Campbell Mattinson\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Citrus and stonefruit on the nose, this wine has a rounded palate with good length and acidity; a light touch of new oak adds complexity. \u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\"It is what it is: the chardonnay you should buy, for any night of the week, for any occasion. It's chardonnay in a style that somehow manages to straddle various streams; it's an arthouse chardonnay that crosses over into the mainstream. It does because it has flavour but it also has drive; it's fresh and zippy but its stonefruit-and-apple flavours have bite. It's the Yarra Valley with a nod to Chablis in a way; it has that easy I-don't-need-to-try-too-hard confidence. There's oak but it's not boosted by it. There's flavour but it's chalky and taut. It is in short a gift that keeps on giving. Tasted: May 2022; Alcohol: 13.2%; Closure: Screwcap; Drink: 2023-2028+.”\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan class=\"cs-reviewBody\" data-mce-fragment=\"1\" property=\"reviewBody\"\u003eCashew nut and creamy lees aromas, fresh and clean and bright. Intense flavour, if fairly straightforward; piercing intensity and directness, refined and highly tensioned. Mild use of oak is noteworthy.\u003c\/span\u003e Drink: 2023-2030.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eHuon Hooke, The Real Review - 91 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850551025,"sku":"","price":27.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2021.jpg?v=1697002072"},{"product_id":"hoddles-creek-estate-chardonnay-2020","title":"Hoddles Creek Estate Chardonnay 2020","description":"\u003cp data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"White peach and struck-flint on the nose. The palate flows with the same white peach fruits, hints of smoky-bacon and a taut, flinty acid line provides great drive and persistence. Good length and flow to a crisp and dry finish. A remarkable wine at the price.\"  Stuart Knox\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Seven clones; barrel-fermented (25% new), part wild, part cultured yeast; 9 months in oak, the impact subtle in a wine with both finesse and intensity. Grapefruit and Granny Smith apple drive the long palate, crisp acidity to close. 13.2% alc, screwcap 95 points. Drink to 2030.”\u003cspan data-mce-fragment=\"1\"\u003e  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light but intense. Grapefruit, almond meal, white rice, a slight fresh mint perfume, and some lemon zest. Tight and tangy, but with a fine cashew richness, plenty of grapefruit and chalk dust texture. Finish is mouth-watering and long. Really like this release, and would suggest it needs a year or two more for best results. Drink: 2022-2028+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Bracingly fresh lemon and white peach with lemon rind, flinty wet stones, gentle spice and hazelnutty oak. Really complex and fresh. The palate holds a super fresh line of white-peach fruit with lemon and grapefruit, too. Sleek acidity drives this. Plenty of textural layering, too. Drink over the next four years.\" \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 94 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very pale lemon-yellow colour. White peach and struck-flint on the nose. The palate flows with the same white peach fruits, hints of smoky-bacon and a taut, flinty acid line provides great drive and persistence. Good length and flow to a crisp and dry finish. A remarkable wine at the price. Drink: 2021-2029.\"  \u003cstrong data-mce-fragment=\"1\"\u003eStuart Knox, The Real Review - 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850616561,"sku":"","price":28.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2020.jpg?v=1697001980"},{"product_id":"hoddles-creek-estate-chardonnay-2019","title":"Hoddles Creek Estate Chardonnay 2019","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"It's a juicy one this year, offering plenty of peach and pear flavour, a little oatmeal, cashew and cinnamon, but with a pink grapefruit tang. It's flinty and spicy, a ball of flavour that pulls longer, and tighter on the finish. There's a little struck match complexity and a whole lot more than a little in terms of enjoyment. It's very good drinking already.\"  Gary Walsh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"High quality clones, hand-picked, crushed and destemmed, fermented in tank with wild and cultured yeast, matured in French oak (25% new) for 10 months. Small wonder that my head snapped back when I tasted the wine before reading the vinification notes - it's fresh and juicy right through to the mid-palate, before some of the complexity makes its appearance. A vintage response\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 94 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"It's a juicy one this year, offering plenty of peach and pear flavour, a little oatmeal, cashew and cinnamon, but with a pink grapefruit tang. It's flinty and spicy, a ball of flavour that pulls longer, and tighter on the finish. There's a little struck match complexity and a whole lot more than a little in terms of enjoyment. It's very good drinking already\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2024+.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"This shows some richness, with aromas of grilled peach and fresh-baked biscuits, as well as sliced nectarine, lemon and grapefruit. The palate has an attractively punchy feel with intense peach and lemon flavors and a gently fleshy build, before winding tight on the finish. Nicely done.\"\u003cstrong data-mce-fragment=\"1\"\u003e  \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eNick Stock, JamesSuckling.com – 93 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Light yellow colour, with a subtle toasty note on the nose and a hint of hessian, and a slightly burnt-charred note. The palate has remarkable depth and intensity for its price, coupled with a trace of bitterness and a very light trace of tannin on the follow-through. It's great value for money\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2020-2026.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review - 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion  \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850649329,"sku":"","price":29.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2019.jpg?v=1697001620"},{"product_id":"hoddles-creek-estate-chardonnay-2016","title":"Hoddles Creek Estate Chardonnay 2016","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"The bouquet and palate are at the midpoint between white peach et al and pink grapefruit et al. When you consider the mix of the very best clones, hand picking, the use of the Who's Who of French coopers, the price is a year-in, year-out bargain.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The bouquet and palate are at the midpoint between white peach et al and pink grapefruit et al. When you consider the mix of the very best clones, hand picking, the use of the Who's Who of French coopers, the price is a year-in, year-out bargain\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2031.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A warmer year in a cooler site is often a winning combination. No 1er made this year, as I understand it. Ripe grapefruit, peach, almond nougat, fennel, a dusting of spice, slight struck match. Light and fresh, good burst of peach and citrus, crunch of limey acidity, some flinty texture, and a gently viscous and nougat tinged aftertaste. It has length and flavour, and feels open for play straight away, though showed even better the next day. Like this a lot. Touch and go for 94 points. Drink: 2018-2026\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSpecial Value Wine - Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850714865,"sku":"","price":35.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2016.jpg?v=1697001526"},{"product_id":"hoddles-creek-estate-chardonnay-2015","title":"Hoddles Creek Estate Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2016\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Sits comfortably alongside its Pinot Noir sibling, with the same attention to detail and similar over-delivery against price expectations. White peach, melon grapefruit and French oak are spun so tightly together it's hard to weigh up their individual contributions, and not necessary to do so.\"  James Halliday \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Eight estate-grown clones, 80% crushed and destemmed, 20% whole bunches, mix of wild and cultured yeasts, 100% barrel-fermented in French oak (25% new), matured for 10 months. Sits comfortably alongside its Pinot Noir sibling, with the same attention to detail and similar over-delivery against price expectations. White peach, melon grapefruit and French oak are spun so tightly together it's hard to weigh up their individual contributions, and not necessary to do so\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Top 100 Wines of 2016 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"These Hoddles Creek Chardonnays always look better with a year or two to settle, and you need to look ahead, and see what's to come. Subtle whiff of struck match, almond, ladies' perfume, white peach and a dab of vanilla and dough. It's bouncy and juicy as a youngster, with white peach and weak lime flavours, almond milk complexity, flinty lightly chalky texture, and a clean finish of good length and purity. Ripper. Drink: 2018-2025+\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 92+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Love the way it smells all serious and proper-like. Fancy chardonnay welcomes you in. Grapefruit, green apple, coating of raw almond, sandalwood oak and faint wet fern character. In the palate, starburst of clean, clear fruit flavour cool minty breeze follows, faint oatmeal, and the wine finishes steely, a touch tinny and watery, a little tacky from oak, but ultra forgivable at price. So much to enjoy. Indeed, this is one of the great bargains of the wine world.\u003cspan data-mce-fragment=\"1\"\u003e Drink: 2016-2025.\"  \u003cstrong data-mce-fragment=\"1\"\u003eMike Bennie, The Wine Front – 91 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2016\u003cbr\u003eSpecial Value Wine - Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850780401,"sku":"","price":37.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2015.jpg?v=1697001418"},{"product_id":"hoddles-creek-estate-chardonnay-2014","title":"Hoddles Creek Estate Chardonnay 2014","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2015\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e Ben Thomas 24 Best Value Wines of 2015 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"It has phenomenal power and drive, a pure rendition of grapes from an immaculately tended vineyard. Natural acidity gives the wine a special quality to its shimmer of grapefruit and white peach, French oak merely an observer.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"'Estate-grown, no additions' is a cryptic note on the back label. It has phenomenal power and drive, a pure rendition of grapes from an immaculately tended vineyard. Natural acidity gives the wine a special quality to its shimmer of grapefruit and white peach, French oak merely an observer\u003cspan data-mce-fragment=\"1\"\u003e. Drink by: 2020.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and Top 100 Wines of 2015 and Special Value Wine  \u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hoddles Creek Estate chardonnay never misses a beat. This release comes in immaculate conditional. It's steely, elegant, long and alluring. Strong flavours of pear and spice, white peach and nectarine swish through the palate, aided subtly by meal and smoky oak\u003cspan data-mce-fragment=\"1\"\u003e. Everything is exactly where you'd like it to be; it will though be a better wine in another 6-12 months time, and thereafter. Drink: 2015-2021.\"  \u003cstrong data-mce-fragment=\"1\"\u003eCampbell Mattinson, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Hoddles Creek Chardonnay is not just one of the true wine bargains going, it's also one that ages beautifully. If you can stretch to it, buy a case for now and a case for a few years' time. Complex aromas of stonefruit, citrus and spice are brooding with power. Intense yes, but there's elegance to its layered lemon and stonefruit flavours. There's minerality and precision, too, plus structure, and ultimately a delightful drink of poise, elegance and delight\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBen Thomas, The Weekly Review – The 24 Best Value Wines of 2015\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2015\u003cbr\u003eSpecial Value Wine - Halliday Wine Companion \u003cspan\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e★ \u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cspan style=\"color: #000000;\"\u003e24 Best Value Wines of 2015 - Ben Thomas, The Weekly Review\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #f9e00c;\" data-mce-fragment=\"1\" data-mce-style=\"color: #f9e00c;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850813169,"sku":"","price":37.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2014.jpg?v=1697001127"},{"product_id":"hoddles-creek-estate-chardonnay-2013","title":"Hoddles Creek Estate Chardonnay 2013","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJames Halliday Top 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Back up the truck – here's yet another excellent chardonnay from Upper Yarra Valley producer Hoddles Creek. It smells of stonefruit and citrus and has a flinty, gunsmoke character. In the mouth there's a good mix of intensity and complexity to the white peach, almond meal, spice and grapefruit flavours. A taut structure of zippy acid, powder-fine tannins offering the gentlest of grips. Zesty lemon and peach flavours on the lively finish.\"  Ben Thomas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Yet another example of the serious over-delivery of quality that made Hoddles Creek Estate the Best Value Winery in the 2015 Wine Companion. There is not a hair out of place in this beautifully composed and balanced wine; the fruit is at optimum ripeness and freshness, the oak almost invisible in terms of flavour, but present in structure\u003cspan data-mce-fragment=\"1\"\u003e. Drink by 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points and \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eTop 100 Wines of 2014\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Struck match, nectarine, wheat, almond and spice. It's a bit richer and more flavoursome than usual – slight pineapple flavour with a tightening citrus and cumquat tang. It has the flintiness you've come to expect, along with clean acid and fine length. Offers a sweet lemon tang on the finish, by way of farewell. Quality as high as ever, with the variety of vintage at play. So tasty.\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eDrink: 2015 – 2023.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 93+ points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Back up the truck – here's yet another excellent chardonnay from Upper Yarra Valley producer Hoddles Creek. It smells of stonefruit and citrus and has a flinty, gunsmoke character. In the mouth there's a good mix of intensity and complexity to the white peach, almond meal, spice and grapefruit flavours. A taut structure of zippy acid, powder-fine tannins offering the gentlest of grips. Zesty lemon and peach flavours on the lively finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eBen Thomas, The Weekly Reviewer  ★★★★★\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The quality and value for money of the Hoddles Creek Estate Chardonnay might become monotonous if it weren't for the vintage variations captured so deftly each year. We're very much in the white peach and ruby grapefruit spectrum with this release. More forward with something riper…perhaps fig. It opens with a significant whiff of wheat and nuts, while oak and lees act as perfect foils to the primary fruit. Hints of green apple and a fair amount of spice. Gentle mealiness in the mouth. Delicious. A no-brainer\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJeremy Pringle – 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eJames Halliday Top 100 Wines of 2014\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850845937,"sku":"","price":38.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2013.jpg?v=1698968138"},{"product_id":"hoddles-creek-estate-chardonnay-2010","title":"Hoddles Creek Estate Chardonnay 2010","description":"\u003cp data-mce-fragment=\"1\"\u003eLed by winemaking guru Franco D'Anna, the team at Hoddles Creek produce wonderful chardonnay year in and year out that seriously overdeliver at the price point. The wines are made from fruit grown on their family vineyard in the Upper Yarra Valley. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"These vines are still less than 15 years old, so it's fascinating to imagine what will develop here. The lovely 2009 version of this over-delivered as it was, but this one has an extra bit of Burgundy-like pungency with lemon and nectarine fruits overlaid by that next dimension of struck flint and cashew. The palate is juicy, yet also cut, shaped and serious. Most of the Burgundian techniques seem to be in play, but nothing hides that gorgeous Yarra Chardonnay fruit. I know I've probably used that 'B' word a bit much, but you probably get the drift; the Yarra meets Burgundy, for this money?\"  David Ridge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\"\u003c\/span\u003eAll fruit is hand-picked in the morning and immediately de-stemmed and lightly crushed into the press. No enzymes are used; instead the juice is allowed to settle naturally. In 2021, there were approximately fifteen different ferments, these were allowed to start naturally on full solids. After a select period of time, some of the juice was inoculated with cultured yeast then transferred to wood for fermentation. The wine is then left on lees for approximately 11 months. Just before bottling all clones are blended, cold stabilized, fined and filtered.\"  \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFranco D'Anna, Winemaker\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Fortuitously, in 1960, the D'Anna family had purchased a steeply forested 25ha property which in 1997 they set about planting. Almost overnight, glorious pinot noirs and chardonnays started to flow at prices that were irresistible – and still are.\"  James Halliday\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eExpert reviews\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Estate grown on the oldest vineyard blocks, with all four Burgundian clones (76, 95, 96 and 227) plus P58 and 11OV1. Franco d'Anna is a highly skilled and intuitive winemaker, in touch with the grapes from the moment they are formed, then picked, pressed and fermented and French oak matured. You either get the purity, balance and finesse of this wine, or you don't\u003cspan data-mce-fragment=\"1\"\u003e. 13.2% alc; screwcap.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJames Halliday, Halliday Wine Companion - 95 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A very clear plan by the D'Anna family – to use the Burgundy clones of Chardonnay planted on particular sites – is gradually coming to fruition. These vines are still less than 15 years old, so it's fascinating to imagine what will develop here. The lovely 2009 version of this over-delivered as it was, but this one has an extra bit of Burgundy-like pungency with lemon and nectarine fruits overlaid by that next dimension of struck flint and cashew. The palate is juicy, yet also cut, shaped and serious. Most of the Burgundian techniques seem to be in play, but nothing hides that gorgeous Yarra Chardonnay fruit. I know I've probably used that 'B' word a bit much, but you probably get the drift; the Yarra meets Burgundy, for this money?\"  \u003cstrong data-mce-fragment=\"1\"\u003eDavid\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e Ridge, The Melbourne Review\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"This was lucky No.31 in a blind tasting and one of the best wines on the night. There's a bit of fuss over Hoddles Creek Pinot Noir, but invariably the Chardonnay is their star turn (and Pinot Blanc). I tasted it quickly so the note is not 'in depth' but it's enough; the quality was clear. A little sulphide and struck match complexity, citrus, almonds and white peach. A fine, flinty, linear spicy style with strong 'Chablis-like' lines and excellent length of palate. Beautifully made\u003cspan data-mce-fragment=\"1\"\u003e. A stylish, confident wine that has something to say. And, most importantly, it's good to drink too. Drink: 2012 - 2018.\"  \u003cstrong data-mce-fragment=\"1\"\u003eGary Walsh, The Wine Front – 94 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"The 2010 vintage is proving to be excellent, particularly for whites, as this chardonnay attests with its slatey, citrus and ginger spice notes, soft acidity and plump, generous palate. It's poised and balanced with a lingering finish\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eJane Faulkner, The Age\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Having tasted this in barrel last year and talked it up then, I'm probably not entirely impartial with this wine, but given that my wife and I ended up fighting over the dregs, it's fair to say that it won us over! It captures everything I like in modern Australian Chardonnay\u003cspan data-mce-fragment=\"1\"\u003e without going too far down the lean and mean path. \u003c\/span\u003eThe nose presents that expressive and lovely marriage of oak and fruit that make Chardonnay so, so appealing. Grapefruit, peach, milkiness, nuttiness, and cloves are all there. Moving onto the palate, what I love is this wine's weight. It's got richness and power, but keeps everything in check, retaining a sense of elegance. Spicy oak, fine acidity, and some phenolics give this wine a lovely texture to. Wonderful length and persistence in spades are there to finish it all off. Ripper wine\u003cspan data-mce-fragment=\"1\"\u003e. With a bit of air its great now, but I'll be putting a couple of bottles in the cellar.\"  \u003cstrong data-mce-fragment=\"1\"\u003eRed to Brown Wine Review\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eFranco \u003cspan data-mce-fragment=\"1\"\u003eD'Anna\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_78f83565-f820-494d-bf32-c5bf9fa5456d_1024x1024.png?v=1686276430\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1960 Tony and Bruno D'Anna purchased their future vineyard in the upper reaches of the Yarra Valley at Hoddles Creek, chosen due to the presence of a small creek which provided a natural water supply. Ironically the property was bought completely without vineyards in mind – merely to grow vegetables and run some cattle – and well before the potential of the Yarra Valley as a wine region had re-emerged after a long hiatus. \u003c\/p\u003e\n\u003cp\u003eIt was not until the nineties, when interest in small wineries exploded around the country, that the D'Annas made the logical leap to plant vines at Hoddles Creek. Mario Marson, who was viticulturalist and winemaker at Yarra icon Mount Mary, assisted in the planting of traditional varieties such as Chardonnay and Pinot Noir with the surprise addition of Pinot Blanc, which has turned out to be one of the star wines.  With their now highly successful Boccacio Cellars wine business behind them, all the pieces were in place to return to serious winemaking and again follow in the steps of their forefathers. \u003c\/p\u003e\n\u003cp\u003eFor Tony's son, Franco D'Anna, the path into the family business was almost a foregone conclusion. On finishing a commerce degree at the University of Melbourne he moved straight into a buying role for Boccacio Cellars but never quite settled. \"I did this for a few years but never loved it. I went out to the vineyard to help out after planting and never left. I loved being outside, not enclosed within four walls and working flexible hours. On the vineyard I'll start work at 5am and then go play golf in the afternoon. What's not to love about being a farmer?\" \u003c\/p\u003e\n\u003cp\u003eBut Franco still lacked the technical knowledge and he knew it. So Franco went back to university – this time studying Applied Wine Science – which was followed by vintages with James Halliday at Coldstream Hills as well as overseas in Burgundy, Sicily and Piedmont. What those experiences have given him, combined with a lifetime surrounded by wine, is a unique take on classic Yarra Valley styles which centers on fruit quality. \"Without good fruit it's impossible to make good wine. I have four staff members, and we spend 90 percent of our time in the vineyard.\" \u003c\/p\u003e\n\u003cp\u003eWinemaking is also relatively natural and in true Italian style concentrates as much on mouthfeel and structure as the more traditional Australian flavour-oriented wines. \"We are lucky enough to grow grapes in an area where additions aren't really necessary. We don't add acid, enzymes, filter so there isn't much manipulation in the winery.\" And what stands out is that these winemaking philosophies are imprinted on each and every wine under the Hoddles Creek and Wickham Road labels which are unique, characterful and savoury expressions of the modern Yarra style. They are also delicious and generally made to age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe above text was taken from an article by \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngus Hughson published in Winepilot\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"Hoddles Creek Winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/HoddlesCreek_60417624-ed7e-4667-8fc8-4d17573e463e_1024x1024.jpg?v=1686274983\"\u003eHoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook Road and adjacent to Hoddles Creek. Its steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested.\u003c\/p\u003e\n\u003cp\u003eInitially, 8 hectares of pinot noir and chardonnay were planted to the steepest slopes on the vineyard. More pinot noir and chardonnay, plus some pinot blanc followed in 2001, with cabernet sauvignon, pinot gris and sauvignon blanc coming later still. Franco, whose twin brother, Anthony, takes the reins at the store and for their prolific wine importing arm, Mondo Imports, first worked onsite in 1998, and it skewed him away from a career employing his commerce degree (Melbourne University) to retraining as a viticulturist at Charles Sturt.\u003c\/p\u003e\n\u003cp\u003eThe first commercial vintage at Hoddles Creek was in 2003, in their just-completed bespoke winery. All the wines, which are single vineyard, estate grown, are made in the 300 tonne winery. The split-level winery has a barrel store located three meters underground. Mario Marson (ex-Mount Mary, now Vinea Marson) steadied the course in the early days, but it was not long before Franco was in full charge, with the mandate to make the best wines he possibly could.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek produce two tiers of wine, their Estate range and their flagship '1er' (or Premier Cru) range with fruit from certain blocks that excel year after year. Along with the established range, Franco has started bottling single block wines as he starts to see distinct micro-site variation with the vines hitting meaningful maturity. In the vanguard of these bottlings is a chardonnay from the coolest, most elevated and steepest blocks, 'Syberia'.\u003c\/p\u003e\n\u003cp\u003eHoddles Creek's mission is to produce terroir driven Yarra Valley wines of the highest possible quality sourced from impeccably farmed old vines with a focus on balance, complexity, concentration and ageability. They also lay a serious claim to being one of the best value producers in Australia.\u003c\/p\u003e\n\u003cp\u003eIn addition to the wines of their Yarra Valley vineyard, Hoddles Creek also produce an entry level range under the Wickhams Road label. Fruit is sourced from vineyards in Gippsland, Yarra Valley, King Valley and Yea. Hoddles Creek have become as well known for their dazzlingly economical Wickhams Road range as for their premium bottlings, as they are perennially the best-value chardonnay and pinot noir in the market.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eSections of the above text are taken from an article on Franco d'Anna that appeared in Young Gun of Wine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896850944241,"sku":"","price":39.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/hoddles-creek-estate-chardonnay-2010.jpg?v=1697000766"},{"product_id":"leeuwin-estate-art-series-chardonnay-2019","title":"Leeuwin Estate Art Series Chardonnay 2019","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eBest Chardonnay and White Wine of the Year - Ray Jordan WA Wine Review 2023 \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I’ve gone on record more times than I care to count saying the Leeuwin Art Series is Australia’s greatest chardonnay.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLeeuwin Estate Art Series Chardonnay needs no introduction. It is an icon of Australian wine and is one of Langton's Heritage Five which celebrates Australia's most exceptional and ground-breaking wines - the other four being Penfolds Grange, Henschke Hill of Grace, Mount Mary Quintet and Wendouree Shiraz. It is often compared favourably with great White Burgundies. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is stunning stuff. Just a brilliant wine. World class. An extraordinary blend of opulence, fresh energy, purity of flavour, intensity and length. Focus is laser-like. Glorious now, but there is so much more ahead, with greater complexity and tertiary flavours to emerge as it ages. Expect this to be thrilling wine lovers in a decade. This release will inevitably be compared with the finest from both Australia and Burgundy. It sits very comfortably among them. Wonderful now, but it has so much more to reveal.\"  Ken Gargett\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Art Series Chardonnay is sourced primarily from the 1976-planted Block 20 and supplemented with fruit from the 1978-planted Block 22. The quality of the vineyard is well recognised and remains the backbone of the Art Series Chardonnay. The vineyard blocks are planted to the Gingin clone on a series of rolling hills facing all directions. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Purity and clarity are the hallmarks of this wine. Woven lime curd, poached pear, lemon flesh and white nectarine feature at the forefront. This vintage breathes energy with lifted Chinese star jasmine, lime blossom and ginger notes. The complexity of cinnamon quill, toasted hazelnuts, nougat, panna cotta, flint and graphite diligently lie in the background. The palate is bright and energetic, with laced mineral acidity. Bursting lemon, lime and pear skin meet oyster shell and saline notes, providing a precise corridor and direction. Gently coiled textures give lateral capacity and dimension.\u003c\/span\u003e\"  \u003cstrong\u003eLeeuwin \u003c\/strong\u003e\u003cstrong\u003eEstate\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\u003ca title=\"Leeuwin Estate\" href=\"https:\/\/youtu.be\/-QD-l6zxnJk\" target=\"_blank\"\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LeeuwinEstateVideo_480x480.png?v=1697349487\" alt=\"Leeuwin Estate\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e \u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eThe Leeuwin Estate story\u003c\/strong\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eIn many ways the most Burgundian of any of the Leeuwin releases, this will rank up there with the best to date. There's a waxy light mealy aroma which picks up nuances of limestone and spice with a trace of grapefruit. But it is the palate that really distinguishes it. There is an austerity with the minerally chalky feel that cuts through the fruit extending to a finish of extraordinary length. Precision and focus harness a wine of great power and poise before dry savoury edges lift the finish. Date: March 2022; Drink: 2024-2038.\"  \u003cstrong\u003eRay Jordan, WA Wine Review 2023 \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e– 99 points and Best Chardonnay and White Wine of the Year\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The morphology of the Gingin clone sees the berries ripen differently. The smaller berries usually possess slightly higher sugars and acidity. Vintage takes place in mid-February to early March and the grapes (about 2-3 kilos per vine) are hand-harvested when they have reached a point of 'energy, bone and pop!' This translates to intense pure fruit aromas, richness of flavour, fine al dente textures and fresh indelible acidity. These are the hallmark qualities of Gingin clone chardonnay. I have often wondered at the clone's provenance and passing resemblance to Meursault.\u003c\/p\u003e\n\u003cp\u003ePale colour. Intense lemon curd, grapefruit, peach, tropical fruit aromas with underlying roasted cashew\/ hazel nut notes. Lovely grapefruit, lemon curd, tropical fruits, fine persistent chalky textures, attractive mid plate volume and fresh long indelible acidity. Finishes al dente, with savoury oak note. Still elemental but wonderfully balanced with the fruit density and torque to last the distance. Now – 2036.\"  \u003cstrong\u003eAndrew Caillard MW, The Vintage Journal - 98+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eLeeuwin Art Series Chardonnay on release is an achingly painful thing to drink, because once you've known the utter pleasure these wines bring at 5 or more years of age, it becomes a mess of cognitive dissonance to drink them so young. They are closed, taut, coiled, but more than anything, populated by rippling fruit that undulates untold through the interminably long finish. They typically don't reveal their kaleidoscopic spice and prismatic fruit flavour until a little further down the track. So, all I can humbly do here, is place the vintage in context. Through the lens of the cool year, this glitters with a purity and finesse that is deeply attractive. Aligned in style with the 2017. Drink by 2042.\"  \u003cstrong\u003eErin Larkin, Halliday Wine Companion - 98 points and Special Value Wine   \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\"\u003c\/span\u003eOne of Australia's most iconic wines and certainly our most famous Chardonnay. That means it can never put a foot wrong – the clamour of horror would be deafening if a release fell short, whereas if it maintains the incredible standards it has set over decades, there is little more than a ho-hum. Well, ho-hum, this is stunning stuff. Just a brilliant wine. World class. \u003c\/p\u003e\n\u003cp\u003eAn extraordinary blend of opulence, fresh energy, purity of flavour, intensity and length. Stonefruit notes, lemon zest, oystershell and almond notes. Hints of mandarin and peach and even a touch of ripe mango. The oak is integrating well and will become even better in the coming years. Focus is laser-like. Glorious now, but there is so much more ahead, with greater complexity and tertiary flavours to emerge as it ages. Expect this to be thrilling wine lovers in a decade, if there is any left. This release, as they all are, will inevitably be compared with the finest from both Australia and Burgundy. It sits very comfortably among them. Wonderful now, but it has so much more to reveal. Drink: 2022-2032.\u003cspan\u003e\"  \u003c\/span\u003e\u003cstrong\u003eKen Gargett, Wine Pilot - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2019 Art Series Chardonnay is rich and savory but pure and saline too. There is white peach, red apples, curry leaf and brine. The way the flavor moves across the palate is testament to the phenolics that course through the wine; it’s all at a perfect intersect of fruit power, tannin and perfectly judged acidity. The flavor stains the palate and lingers in an unravelling spool of thread in the mouth long after the wine has gone. A stupendously good wine.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Gloriously perfumed, pure and precise, with heady lily opening up. Softly smoky, slow-burn oak suffuses the palate without detracting from the classic, fresh-cut and succulent poached pear, with firmer al dente pear skin and a touch of custard apple sweetness. Lanolin, cinnamon and lemon puff biscuit bring texture and nuance. Terrific length, poise and intensity, with lingering fruit and perfume. Archetypal Art Series.\" \u003cstrong\u003e\u003cspan\u003e Sarah Ahmed, Decanter - 98 points\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The 2019 Art Series Chardonnay is rich and savory but pure and saline too. There is white peach, red apples, curry leaf and brine. The way the flavor moves across the palate is testament to the phenolics that course through the wine; it's all at a perfect intersect of fruit power, tannin and perfectly judged acidity. The flavor stains the palate and lingers in an unravelling spool of thread in the mouth long after the wine has gone. A stupendously good wine.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 98 points \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\"\u003cspan\u003ePale lemon, with a stylish nose of fennel, preserved lemon and cigar box spice. A delicate frame of spicy oak sits nicely alongside the fruit, finishing with toasted brioche and mealy flavours. Then a saline edge kicks in. There's tension yet generosity to the fruit. This is an outstanding wine, nothing feels forced, the fruit has been picked with precision timing. This lives up to its mantle as one of Australia's best, a brilliant release. Drink 2022-2033.\"  \u003cstrong\u003eGabrielle Poy, The Real Review - 97 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's interesting to note the more refined, tighter style that Leeuwin has delivered over the last handful of years. They are still powerful, and rich in oak, but show less alcohol warmth and what you might call 'breathiness' these days. Anyway, a very good vintage for Chardonnay was 2019.\u003c\/p\u003e\n\u003cp\u003ePear, lemon oil, grapefruit, ginger, cinnamon and cedar oak, with a distinctly savoury sort of hazelnut character, along with some vanilla and white flower perfume. It's tight, powerful, saline and precise, with a firm flintiness to texture, quite chalky, and superb spicy length with an almost umami aftertaste. I'm thinking grapefruits and biscuits, grilled nuts, even citrus zest.  And for all its power and oak, it keeps itself racy and refined. It's a cracking release. Drink 2025-2032+\"  \u003cstrong\u003eGary Walsh, The Wine Front - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This very impressive 2019 Margaret River Chardonnay Art Series from a benchmark winemaker is a baby and built for the long haul. It's tightly wound and bursting with youthful vitality thanks to exceptionally precise melon, citrus and floral aromas. There is a rare combination of seamlessness and power - a steel fist in a velvet glove - with oak perfectly matched. Fantastic fruit volume follows yet the wine also remains light on its feet with a long line of flavours slowly emerging including praline, nougat, citrus and spicy oak through to a finish of immense length. A true classic.\"\u003cstrong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eAngus Hughson, Vinous - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRay Jordan WA Wine Review 2023 - Best Chardonnay \u0026amp; White Wine of the Year\u003cbr\u003eSpecial Value Wine – Halliday Wine Companion\u003cstrong\u003e  \u003cspan style=\"color: #f9e00c;\"\u003e★ \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eThe winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Leeuwin Estate\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LeeuwinEstate_e7fa3f1d-0d5c-4de0-9ab3-3f7561809f53_1024x1024.png?v=1677927342\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1969, Denis and Tricia Horgan purchased a farm and plumbing business in Margaret River that they would eventually transform into Leeuwin Estate, one of Australia's most iconic wineries. At the time they had little interest in wine or plumbing (they sold the business), but in 1972 they met legendary Napa Valley winemaker, Robert Mondavi, who wanted to purchase their farm to plant vineyards. The farm was not for sale, but with Mondavi acting as consultant and mentor, they planted vineyards with the dream of becoming a world-class producer of premium wine.\u003c\/p\u003e\n\u003cp\u003eA nursery was planted in 1974, the vineyards were planted over a five-year period from 1975 and Leeuwin released its first commercial vintage in 1979. The Leeuwin Estate vineyards are planted to Chardonnay, Cabernet Sauvignon, Riesling, Sauvignon Blanc and Shiraz, but it is the Chardonnay and to a lesser extent the Cabernet that are the stars of the portfolio. Langton's classifies Leeuwin Estate Art Series Chardonnay as 'Exceptional' and one of the Heritage Five which celebrates Australia's most iconic, exceptional and ground-breaking wines - the other four are Penfolds Grange, Henschke Hill of Grace, Mount Mary Quintet and Wendouree Shiraz.\u003c\/p\u003e\n\u003cp\u003eLeeuwin Estate releases its wines under three labels, the Art Series, Prelude Vineyards and Siblings. The Art Series range was created in 1980 and features Australian artwork on the labels.\u003c\/p\u003e\n\u003cp\u003eDenis and Tricia Horgan continue their involvement in Leeuwin Estate, but today it is their two eldest children, son Justin Horgan and daughter Simone Furlong, who run the business as joint chief executives. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"I fell into the wine industry because Mondavi wanted to buy the land; I thank God that we didn't sell.\"  Denis Horgan\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cimg style=\"display: block; margin-left: auto; margin-right: auto;\" alt=\"Leeuwin Estate Winery and the Margaret River Sub Regions\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/MargaretRiverSubRegions-Leeuwin_1024x1024.jpg?v=1702022561\"\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eLeeuwin Estate Winery and the Margaret River Sub Regions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eArt series labels\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"Art series Label\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Leeuwin1_1024x1024.png?v=1677924734\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Art Series range was created in 1980 and features Australian artwork on the labels.\u003c\/p\u003e\n\u003cp\u003e\"I had developed an interest in Australian art in the early days. During a trip to Europe I was invited to meet Baroness Philippine de Rothschild at the Chateau Mouton-Rothschild wine estate in Bordeaux. The winemaker showed me around the winery and art gallery before having lunch with the Baroness.\u003c\/p\u003e\n\u003cp\u003eI was so impressed with the way art had been integrated into the business that I asked Baroness Philippine if she would mind if we used Australian Artwork on our labels. She thought that was a great idea and said, \"Go ahead\".\u003c\/p\u003e\n\u003cp\u003eSo we created the 'Art Series' range in 1980 to define our most opulent and age-worthy wines from each vintage.  The first label carried a painting of our region's famous 'Caves Road' by Robert Juniper. We now have over 150 paintings from Australia's leading contemporary artists in our collection. We display the original artworks in the winery art gallery.\"  Denis Horgan\u003c\/p\u003e\n\u003cp\u003eThe collection now comprises over 150 paintings and features artworks from artists including John Olsen, Arthur Boyd, Sir Sidney Nolan, Lloyd Rees, Albert Tucker, Fred Williams, Robert Juniper, Clifton Pugh and Imants Tillers. The only work not part of the Estate's own collection is Sir Arthur Streeton's Golden Summer, which was kindly offered by its then owner for use on a special Museum Release of the 1987 Art Series Cabernet Sauvignon before moving to its new home at the National Gallery.\u003c\/p\u003e\n\u003cp\u003eMany of the paintings and sculptures were specifically commissioned. Others were discovered in exhibitions around Australia and the artists approached for copyright permission to be reproduced as part of the label series. The first painting commissioned was of Caves Road by Robert Juniper for the 1980 Art Series Chardonnay. John Olsen was approached to paint the first artwork to be used on the Art Series Riesling. He responded with the creation of four works entitled “Frogs in Riesling”. These paintings were so irresistible that the decision was made to purchase all four\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eand all have been used, in a random pattern, on Art Series Riesling labels ever since. This makes the Riesling unique, as for the labels of all other wines, a new work is commissioned each year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Leeuwin4_1024x1024.png?v=1677925623\" alt=\"Art Series Labels - Frogs in Riesling\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSir Sidney Nolan, when approached at the beginning of the series, advised he was not a graphic artist and did not paint for wine labels. He was also a red wine buff and was sent two unlabelled bottles of the 1982 Cabernet Sauvignon – one of Leeuwin's best vintages. He responded that for this wine he would happily provide a painting. This resulted in his Dolphin Rock appearing on the label.\u003c\/p\u003e\n\u003cp\u003eWith the high calibre of the artists consenting to appear on the labels, it is no longer a challenge convincing leading artists to be part of this collection. Eventually, as the collection builds, it is hoped to tour it in its own right. Some works have been lent from time to time but most are on display in the Leeuwin Estate Art Gallery.\u003c\/p\u003e\n\u003ch3\u003eThe concerts\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/LeeuwinEstateConcert_1024x1024.png?v=1677926746\" alt=\"Leeuwin Estate Concert\"\u003e\u003c\/p\u003e\n\u003cp\u003e\"As one of the world's most isolated wine regions, we wanted to be creative in generating reasons for visitors to come and discover Margaret River and our wines.\u003c\/p\u003e\n\u003cp\u003eOur winery overlooks a meadow surrounded by a forest of tall karri trees, creating a beautiful natural amphitheatre. So in 1985 we wrote to the West Australian Symphony Orchestra, the local Ballet Company and the Opera Company inviting them to consider coming down and doing a concert. The idea of alfresco performances in the bush was extremely novel at the time and we didn't get much interest from any of them.\u003c\/p\u003e\n\u003cp\u003eThe then Director of The Festival of Perth, David Blenkinsopp, approached us about that time, asking if we would underwrite the visit to Australia of the London Philharmonic Orchestra, something that somewhat shocked us at the time, huge costs, logistics and all of that – no was the answer, unless they would be prepared to perform in our vineyard.\u003c\/p\u003e\n\u003cp\u003eHe went off to London to organise the tour and said he'd talk to the LPO and let me know. To my surprise he came back and said they'd love to perform at Leeuwin, as long as we underwrote the whole Australian tour. Trish thought I was mad, in fact everybody I know thought I was mad, but I said yes!\u003c\/p\u003e\n\u003cp\u003eFunnily enough it was a bit like the wine, we didn't know that much about music and certainly nothing about being concert promoters, however we thought the London Philharmonic Orchestra was a pretty good 'band' to start our concerts with! They really might be worth the risk and we needed to generate a profile for our wine business in a creative way.\u003c\/p\u003e\n\u003cp\u003eSo 100+ members of The London Philharmonic Orchestra travelled all the way to Margaret River, we built a stage, did some creative things entertainment wise and all had a fantastic night. The concert was a sell-out; we even had to turn away 500. It made front page news, described as “The most extraordinary concert ever held in Australia.\"\u003c\/p\u003e\n\u003cp\u003eOur wines were successfully launched nationally at functions held off the back of the concerts throughout Australia – it proved to be a highly successful promotion.\u003c\/p\u003e\n\u003cp\u003eThe impact of that first concert guaranteed the future success of our concerts. Whilst it cost a fortune in our underwriting of the total Australian tour it was a highly successful launch pad to promote Leeuwin Estate to all the right people at home and Eastern Australia.\u003c\/p\u003e\n\u003cp\u003eThat first Leeuwin Concert was so successful that we continued the relationship with the Festival of Perth for another two years, featuring other international orchestras. Then we thought that we needed to do something different and presented Ray Charles. The new format proved to be even more successful so we decided to stick to that format for a while – 32 years later we have presented an eclectic array of the world's leading musicians at Leeuwin, from Sting to James Taylor, Carole King and Dame Kiri Te Kanawa.\"  \u003cspan\u003eDenis Horgan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #808080;\"\u003e\u003cstrong\u003eText taken from Milton Wordley's article 'People of Wine', https:\/\/winetenquestions.com.au\/\u003c\/strong\u003e \u003c\/span\u003e \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896859889905,"sku":"","price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/leeuwin-estate-art-series-chardonnay-2019_71b031e4-54fc-4b8b-99af-b86f2aa939c4.jpg?v=1702254319"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/collections\/b2_3329db74-a8dc-4c00-bf43-24b5637262d1.jpg?v=1654494047","url":"https:\/\/canterburywines.au\/collections\/chardonnay.oembed?page=7","provider":"Canterbury Wines","version":"1.0","type":"link"}