{"title":"david haintz chardonnay","description":"","products":[{"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":"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":"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":"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":"narkoojee-lily-grace-chardonnay-2018","title":"Narkoojee Lily Grace Chardonnay 2018","description":"","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896869785841,"sku":"","price":36.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/products\/Narkoojee-Lily-Grace-Chardonnay-2018.jpg?v=1663126641"},{"product_id":"seville-estate-chardonnay-2015","title":"Seville Estate Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich Top 20 Wines of 2016\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy for Best White Wine in Show - 2016 Yarra Valley Wine Show\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eTrophy for Best Single Vineyard White Wine - 2016 Yarra Valley Wine Show\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy for Best Chardonnay - 2016 Yarra Valley Wine Show\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTrophy for Best Young White Wine - 2016 Royal Melbourne Wine Awards \u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eYarra Valley Regional Winner - 2016 James Halliday Chardonnay Challenge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSeville Estate, located at the southern end of the Yarra Valley, was established in 1972 by Dr Peter McMahon and his wife Margaret. It is one of the Valley’s oldest and most important vineyards and was named Winery of the Year at the 2019 Halliday Wine Companion Awards - a testament to grandson Dylan McMahon who has been Seville's winemaker since 2004. The 2015 Estate Chardonnay, a multi trophy and award winner in its youth, is quite stunning in maturity and should be on every Chardonnay lover's shortlist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\"Very different from the Reserve at the top of the range and The Barber at the bottom; the fruit profile is much tighter, the length greater, the flavours more intense and longer. Clearly barrel fermented, not so much from the point of view of flavour as mouthfeel. It really sings. Judged top Yarra Valley chardonnay at the James Halliday Chardonnay Challenge.\"  James Halliday\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/vimeo.com\/282797763\" title=\"Seville Estate Halliday Winery of the Year 2019\" data-mce-href=\"https:\/\/vimeo.com\/282797763\" target=\"_blank\"\u003e\u003cimg style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" alt=\"Seville Estate Halliday Winery of the Year 2019\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_Video_600x600.jpg?v=1723703291\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_Video_600x600.jpg?v=1723703291\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eSeville Estate - Halliday Winery of the Year 2019\u003c\/b\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\"Peter McMahon founded Seville Estate in 1972 before selling it in 2008. He died in 2010 but if he were still alive he’d have good reason to be very proud of his grandson, Dylan McMahon. Seville’s winemaker since 2004, McMahon has not put a foot wrong in recent years. His 2015 Estate chardonnay, which narrowly pipped the Reserve chardonnay from the same year to win the best white trophy at this year’s Yarra Valley Wine Show, is another stunning wine. Fermented in barrels ranging from 300 litres to 2200 litres, about 30 per cent new, it has aromas of stone fruits, hazelnuts and a little matchstick, which lead on to a refined and very persistent palate.\"  \u003cstrong data-mce-fragment=\"1\"\u003ePhilip Rich, Australian Financial Review - Top 20 Wines of 2016\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eJames Halliday \u003c\/span\u003e\u003cspan\u003eChardonnay Challenge 2016 – \u003cstrong\u003e97 points and Yarra Valley Regional Winner\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"Very different from the Reserve at the top of the range and The Barber at the bottom; the fruit profile is much tighter, the length greater, the flavours more intense and longer. Clearly barrel fermented, not so much from the point of view of flavour as mouthfeel. It really sings\u003cspan data-mce-fragment=\"1\"\u003e. Judged top Yarra Valley chardonnay at the James Halliday Chardonnay Challenge. 13% alcohol. Drink by: 2028.\"  \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\"This wine is very similar to the Reserve, which makes it brilliant value for money. There's a complex hint of struck match to the white peach nose, and the intense, long palate is beautifully textured, finishing with great fruit drive. Be quick. It will sell out in a short time.\"  \u003cstrong\u003eLester Jesberg, \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWinewise – Outstanding  \u003c\/strong\u003e\u003cstrong\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\"\u003eAwards\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePhilip Rich Top 20 Wines of 2016, Australian Financial Review\u003c\/span\u003e\u003cbr\u003eTrophy for Best White Wine in Show - 2016 Yarra Valley Wine Show\u003cbr\u003eTrophy for Best Single Vineyard White Wine - 2016 Yarra Valley Wine Show\u003cbr\u003eTrophy for Best Chardonnay - 2016 Yarra Valley Wine Show\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTrophy for Best Young White Wine - 2016 Royal Melbourne Wine Awards\u003c\/span\u003e \u003cbr\u003eYarra Valley Regional Winner - 2016 James Halliday Chardonnay Challenge\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDylan McMahon\u003c\/h3\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_Winemaker_Dylan_McMahon_1024x1024.png?v=1723699516\" alt=\"Seville Estate Winemaker Dylan McMahon\" style=\"margin-top: 15px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_Winemaker_Dylan_McMahon_1024x1024.png?v=1723699516\" data-mce-style=\"margin-top: 15px; float: none;\"\u003e\u003cbr\u003e\u003cbr\u003eDylan McMahon now helms the estate planted by his grandfather in the 1970s. Seville Estate may not be family-owned anymore, but McMahon is the respectful custodian of that family history, with an unwavering eye to carrying the estate name forward to even greater heights. With a natural focus on the regional stars, chardonnay and pinot noir, Seville is one of the early champions of shiraz, and still one of the Yarra’s top exponents. McMahon was a three-time Young Gun of Wine Finalist, in 2011, ’12 and ’14.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSeville Estate is one of the Yarra Valley’s oldest and most important vineyards, being planted by Dr Peter McMahon in 1972. It wasn’t the first vineyard planted after economic decline saw a once rich viticultural area wiped out, but it was in a small clutch of now iconic names that have defined the region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDylan McMahon is the grandson of Dr McMahon, but his is no straight story of a generational winemaking dynasty. His grandfather had retired in 1996 and decided to sell the estate the same year. Brokenwood was the buyer then, though it has since been sold and bought a couple more times, and never back into family hands. Indeed, Dylan took on a role at the winery in 1999 to save some money while on deferment from an electrical engineering degree, rather than to fulfill any winemaking ambitions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAlastair Butt, winemaker at Seville Estate at the time, recalls that \"Dylan came to me and said, can I come and work vintage with you? So, he became my assistant winemaker, helped out in the vineyard, did a vintage at Brokenwood.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e\"I thought, this is great,\" says Dylan. \"As a winemaker you’re doing all types of things, going out picking fruit, coming in getting your hands dirty, stomping, jumping into vats. And there seemed to be this work-hard-play-hard type of ethic that resonated with me. So I ended up switching degrees and switching careers.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDylan enrolled in a wine science degree at Charles Sturt University and travelled to gain more worldly experience. That degree was finally finished in 2008, but he had worked vintages at Brokenwood, Hugel \u0026amp; Fils, Domaine Paul Blanck and Jean Claude Boisset before graduating. He also took on the Chief Winemaking role at Seville in 2004 \u003cspan\u003eafter Alastair Butt left to start something else. There were a few bumpy vintages after that, he says, but from 2008, he started to feel comfortable in the role.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMcMahon credits Brokenwood’s Iain Riggs as a key mentor along with Alistair Butt, but the guidance of his grandfather from those early years has also been indelible. \"My grandfather was a great influence, he taught me about the discipline and the focus of winemaking,\" he says. \"He would pick me up on the smallest details, like how to roll a hose or clean the floor. At the time, I thought he was just really hard to work with but now appreciate what he was trying to teach me.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAlong with the Seville wines, McMahon makes wines under the Burton McMahon banner with his good friend Matt Burton of the Hunter Valley’s Gundog Estate, turning out multiple site-specific expressions for the Yarra Valley and Gippsland.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"I love making wines from the Yarra Valley, the diversity of varieties and subregions make it really interesting,\" says McMahon. \"This is not to say I don’t like making wines from other regions, far from it. Having the opportunity to focus in on a region and learn about the detail and how it translates to wine style has been fascinating.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, Dylan is Chief Winemaker and General Manager of Seville Estate, with new ownership allowing it to expand and replant to mitigate the effects of encroaching phylloxera, a process that he sees as one that needs to embrace the legacy of his grandfather. The estate has expanded to encompass the neighbouring vineyard and property (formerly Ainsworth Estate). This extra land has allowed for replanting original vine material grafted onto rootstock to preserve the original '72 clones and safeguard the future of this unique property. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Replanting continues to be a focus for Seville Estate, grafting the old vines onto new American rootstock is a long-term process. Preserving the original vine material for the future is extremely important to our wine style and for the continuation of our history and story.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThat original vine material contributes to one of the Yarra’s most distinct expressions of shiraz, sourced from the original 1972 plantings and bearing the name of Seville’s founder. The wine, the Seville Estate Dr McMahon Shiraz, was first made in 2010 as a tribute to his grandfather and released a couple of years later to coincide with the 40th anniversary of the vineyard. Dylan says he wanted to make a wine that expressed Pete’s attention to detail – but in a way that would also gently take the mickey out of his grandfather.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Making it the most absurd way seemed appropriate,\" he says, smiling. \"Hand-picked, and then 100 per cent whole bunches, hand-loaded into barrels for fermentation. All techniques he would have hated.\" Dylan let the wine ferment naturally, too, using wild yeasts, which Pete, being a GP and understanding the microbiology, would have considered 'the devil’s work'. He knew his grandfather would disapprove of all this, so Dylan kept the wine secret. But eventually, once it was safely in bottle, he showed it to Pete.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"And he loved it,\" says Dylan. \"Then I told him how it was made. And his eyes were wide open, and he thought it was extraordinary. But I think the biggest thing that touched him was the fact that we named the wine after him.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn the last ownership change of Seville Estate, Yiping Wang purchased the property in early 2017. Yiping’s supportive yet hands-off approach has allowed Dylan to steer the ship. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The quality of the wines and the success of Seville Estate is a team effort,\" he says. \"And we’ve got the best team that Seville has ever had at the moment. Everyone’s really passionate and shares the same vision for making the best wines that we can from this site. The idea that there’s only one person at the centre of it all – for me, that’s bullshit. If you surround yourself with really good people, good things will come out of it.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The big focus will be on the vineyard for the next ten years, to ensure the longevity of Seville Estate,\" says Dylan, \"And I’d hope that in 50 years’ time, people are talking about what we’re doing here now.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eThe above text is taken from an article on Dylan McMahon that appeared in Young Gun of Wine and from \u003cem\u003eFifty Years of \"Excellent Booze\" – a history of Seville Estate\u003c\/em\u003e by Max Allen \u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"MsoNormal\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cb\u003eAbout the winery\u003c\/b\u003e\u003c\/span\u003e\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\/Seville_Estate_1024x1024.png?v=1723700390\" alt=\"Seville Estate Vineyard\" style=\"margin-top: 15px; margin-bottom: 25px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_1024x1024.png?v=1723700390\" data-mce-style=\"margin-top: 15px; margin-bottom: 25px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003eSeville Estate, established in 1972 by Dr Peter McMahon and his wife Margaret, is one of the Yarra Valley’s oldest and most important vineyards. Together with other producers such as Mount Mary, Yeringberg, Yarra Yering and St Huberts, it played a leading role in the renaissance of the Valley. The area had enjoyed a reputation as a premium wine-producing region in the 19th century, but the onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw wine production cease in the 1920s.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSeville Estate is located at the southern end of the Yarra Valley on very red volcanic soils over clay, \u003cspan\u003emiles from where those other new vineyards were – near Coldstream and Healesville. \u003c\/span\u003e\"Pete wanted to plant grapes in that Coldstream area, but he didn’t have the money, so he had to venture further out. It would have been a gutsy move, to come out here, which was cooler than Coldstream, higher rainfall, less likely to ripen the varieties that everyone was planting, like cabernet,\" \u003cspan\u003esays his grandson Dylan, who is now Chief Winemaker and General Manager at Seville Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhat also sets this cooler, wetter area of the valley apart is its deep red soils. Dylan says that his grandfather was attracted to those soils – they are a striking feature of the landscape as you drive or walk through it – but was nervous about them. Conventional viticultural wisdom is that, when it comes to growing grapes, the poorer the soils, the better. Would Seville be too fertile, too rich?\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe McMahons originally planted 1000-or-so vines on the red soils. The \u003cspan\u003evarieties are listed in Peter's diary: chardonnay, riesling, shiraz, pinot noir and cabernet sauvignon. \"Pete loved everything about wine and so he wanted to plant everything,\" says Dylan. \"Riesling because he loved German rieslings. Shiraz because he loved northern Rhone. He wanted to make left bank Bordeaux blends, he wanted to make burgundy. He wanted it all, so he basically planted it all to see what worked and what didn’t. And remarkably, they all worked.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1983, Pete McMahon took on a young winemaking student, Alastair Butt, to help him out at Seville Estate. \"We got on really well,\" says Alastair. \"Pete had very high standards – you always felt he was watching over your shoulder – but I helped introduce some things I’d learned from Uni, like proper analysis of wine. I was young and enthusiastic.\"\u003c\/p\u003e\n\u003cp\u003eThe wines Pete and Alastair made in the 80s and 90s cemented Seville Estate’s reputation. Surprisingly, in a region more renowned for Cabernet, Pinot Noir and Chardonnay, it was the Seville Estate Shiraz that received the most attention, becoming one of Victoria's most sought after wines. \"One of my earliest 'a-ha' moments as a young newbie in the wine world was tasting the 1985 shiraz, a wine with amazing seductive complexity,\" says Alistair. \"That was a ripper of a year, and I was far from alone in being seduced by the bottles emerging from these red soils.\"\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn 1996, Pete McMahon retired and decided to sell the estate. The iconic Hunter Valley winery Brokenwood became the majority shareholder in Seville Estate in 1977 and took full control a couple of years later. They expanded the vineyard, re-designed the labels, and introduced new wines to the range made from bought-in fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1999, grandson \u003cspan\u003eDylan McMahon took on a role at the winery to save some money while on deferment from an electrical engineering degree. Alastair Butt recalls that \"Dylan came to me and said, can I come and work vintage with you? So, he became my assistant winemaker and helped out in the vineyard.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e\"I thought, this is great,\" says Dylan. \"As a winemaker you’re doing all types of things, going out picking fruit, coming in getting your hands dirty, stomping, jumping into vats. And there seemed to be this work-hard-play-hard type of ethic that resonated with me. So I ended up switching degrees and switching careers.\" Dylan enrolled in a wine science degree at Charles Sturt University and travelled to gain more worldly experience. He worked vintages at Brokenwood, Hugel \u0026amp; Fils, Domaine Paul Blanck and Jean Claude Boisset before graduating. Dylan also took on the Chief Winemaking role at Seville in 2004 after Alastair left.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn late 2005, Seville Estate changed hands again when Brokenwood sold the business to a wine-loving Brisbane couple, Graham and Margaret Van Der Meulen, bringing it back into family ownership. The new owners brought back the old label design and re-focused on the estate vineyards, investing in the winery and building a new cellar door and restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eIn the last ownership change of Seville Estate, Yiping Wang purchased the property in early 2017. Yiping’s supportive yet hands-off approach has allowed Dylan, who became General Manager in addition to Chief Winemaker, to steer the ship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"As\u003cspan\u003e the head winemaker, I’ve been really focused on trying to make the best wines possible from this vineyard,\" says Dylan. \"In my new role as GM, together with new ownership, I now have access to some capital funds that I can use to implement some changes and improvements to the property. This has enabled us to modernise and expand our offering, which has allowed us to reach our potential as a company. In the last 12 months, we’ve put together a whole new team of people coming into the business – we’ve grown from a company with three employees to now having a team made up of nine full-time staff and 12 casuals –  we’ve opened a restaurant, expanded our accommodation, including the renovation of the old homestead. It’s exciting – the place is filled with all these really talented people now, who are all experts in their field, which is really inspiring.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e\"We’ve also expanded the vineyard, which is vital,\" he adds. The estate has expanded to encompass the neighbouring vineyard and property (formerly Ainsworth Estate). This extra land has allowed for replanting original vine material grafted onto rootstock to preserve the original '72 clones. \"\u003c\/span\u003e\u003cspan\u003eReplanting will continue to be the big focus for Seville Estate, as grafting the old vines onto new rootstock is a long-term process. Preserving the original vine material for the future is extremely important to our wine style and for the continuation of our history and story.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSeville Estate was named Winery of the Year at the 2019 Halliday Wine Companion Awards. Halliday\u003c\/span\u003e explains what it was about the Seville wines – particularly the shiraz – that particularly impressed him. \"It’s the brightness,\" he says. \"The length of flavour. The subdued but terribly important role that tannins play in the overall balancing structure of the wine. The vivid nature of the aromas and flavours mean you don’t have to work on a glass of shiraz from that vineyard to start smiling.\"\u003c\/p\u003e\n\u003cp\u003eFor Dylan, this award was a testament to the 'gutsy move' that Pete and Marg made in choosing the site in 1971, and all the hard work that had gone into it over the decades. For the current owner, Yiping Wang, the accolade was also a \u003cspan\u003ehuge vindication.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(128, 128, 128);\" data-mce-style=\"color: rgb(128, 128, 128);\"\u003e\u003cb\u003eSections of the above text are taken from \u003cem\u003eFifty Years of \"Excellent Booze\" – a history of Seville Estate\u003c\/em\u003e by Max Allen \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"Dr Peter McMahon and grandson Dylan McMahon share a drop\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville_Estate_Pete_Dylan_1024x1024.png?v=1723864589\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: rgb(128, 128, 128);\"\u003e\u003cstrong\u003e\u003cspan class=\"_2Li3P\"\u003eDr Peter McMahon and grandson Dylan McMahon share a drop   \u003c\/span\u003e\u003ccite class=\"ojLwA\"\u003e\u003cspan class=\"_30ROC\"\u003ePhoto: \u003c\/span\u003eMeredith O'Shea\u003c\/cite\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896888529137,"sku":"","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Seville-Estate-Chardonnay-2015_b48cf562-8d97-4c5e-9cc9-6bd1a8a18616.jpg?v=1698188490"},{"product_id":"tarrawarra-estate-chardonnay-2015","title":"Tarrawarra Estate Chardonnay 2015","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA vibrantly zesty chardonnay sourced from the Upper Yarra Valley, with grapefruit and white peach aromas and flavours soaring across the palate, oak irrelevant to the expression of the fruit. Terrific value from this vintage, which produced such good chardonnays. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A delightfully elegant Yarra Valley chardy; more artist than artisan, estate-grown and hand-picked, it has clean lines with citrus zest notes, hints of roasted cashews, along with a crisp, clean finish. Tight and fresh, this is very food friendly, too. Great value from an excellent vintage.\"  Winsor Dobbin\u003c\/strong\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\"Excellent value for money: a grown-up chardonnay at an affordable price. Very light colour, and a complex, nutty, honey and malt bouquet which has echoes of the savoury, faintly smoky style of many of today's top-level chardies. It's refined, delicate, delicious\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eHuon Hooke, The Real Review – 92 points, Wine of the Week\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"A delightfully elegant Yarra Valley chardy; more artist than artisan, estate-grown and hand-picked, it has clean lines with citrus zest notes, hints of roasted cashews, along with a crisp, clean finish. Tight and fresh, this is very food friendly, too. Great value from an excellent vintage\u003cspan data-mce-fragment=\"1\"\u003e.\"  \u003cstrong data-mce-fragment=\"1\"\u003eWinsor Dobbin, Wine of the Week\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896892592369,"sku":"","price":27.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Tarrawarra-Estate-Chardonnay-2015_c030ef5f-19cb-41c8-9ddc-2ff2756c0bc1.jpg?v=1698290229"},{"product_id":"wise-vineyard-leaf-series-reserve-chardonnay-2018","title":"Wise Vineyard Leaf Series Reserve Chardonnay 2018","description":"\u003cp\u003eThe Wise property is in one of Margaret River's most iconic settings, overlooking the vines, the pristine natural bushland of Meelup Regional Park and the blue waters of Geographe Bay. The Leaf Series Chardonnay is sourced from select parcels of premium Chardonnay from partner growers in \u003cspan data-mce-fragment=\"1\"\u003eWilyabrup and is aged in both new and used French oak barriques for a period of 12 months. Like all the wines in the flagship 'Leaf Series' range, it offers outstanding value for money.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"A bright, fresh, bell-clear aroma of grapefruit and lemon, lifted by a suggestion of peppermint, and the palate is likewise bright, crisp and intense, with a line of precision acidity streaking through it. Terrific line and length. A very fine wine and very impressive value for money.\"  Huon Hooke\u003c\/strong\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\"Bright, light to mid-yellow colour with a bright, fresh, bell-clear aroma of grapefruit and lemon, lifted by a suggestion of peppermint, and the palate is likewise bright, crisp and intense, with a line of precision acidity streaking through it. Terrific line and length. A very fine wine and very impressive value for money\u003cspan data-mce-fragment=\"1\"\u003e. Drink: 2019-2027.\"  \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\u003cspan data-mce-fragment=\"1\"\u003e\"A strange juxtaposition of prices between this and its Eagle Bay sibling. This is a nice Margaret River chardonnay, with abundant, textured, ripe fruits, the only question being a slightly reductive bouquet.\"  \u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\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\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 data-mce-fragment=\"1\"\u003e\u003cspan\u003eSpecial Value Wine - Halliday Wine Companion  \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\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\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/WiseVineyard_1024x1024.png?v=1700360154\" alt=\"Wise Vineyard\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWise winery was established in 1992, when Biochemist Dr Ron Wise and his wife Sandra bought the then Geographe Bay Estate. \u003cspan data-mce-fragment=\"1\"\u003eThe vineyard adjacent to winery comprises 2ha of cabernet sauvignon and shiraz, and 0.5ha of zinfandel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Margaret River Estate grapes are supplemented by contract-grown grapes from Margaret River, Pemberton, Manjimup and Frankland River. The wines offer extraordinary value for money.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHighly awarded winemaking consultant Larry Cherubino has been engaged since the late 2000s to direct viticultural, fruit sourcing and winemaking activities. Larry’s influence has been to drive the quality of the Wise wines to a level among the highest in the Margaret River region. Wise Winery has been awarded numerous gold medals at the major Australian wine shows. Noted wine critic James Halliday has rated Wise Wine as a 5 Star Winery, a testament to the quality and consistency of their wine-making.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe Wise property is home to one of Margaret River’s most renowned restaurants, the only one to overlook both the vines and the ocean. It is a truly iconic setting, surrounded by vineyard and the pristine natural bushland of Meelup Regional Park and looking out to the sublime blue waters of Geographe Bay.\u003c\/span\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":42896903635185,"sku":"","price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wise-Vineyard-Leaf-Series-Reserve-Chardonnay-2018_9d8e9f19-c096-4b42-afe6-7e0f345cba9c.jpg?v=1698797218"},{"product_id":"wickhams-road-gippsland-chardonnay-2022","title":"Wickhams Road Gippsland Chardonnay 2022","description":"\u003cp\u003e\u003cstrong\u003e\"Hoddles Creek are as well known for their dazzlingly economical Wickhams Road range, perennially the best-value chardonnay and pinot noir in the market.\"  Young Gun of Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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. In addition, they also source fruit from their own vineyard in Gippsland which goes into the chardonnay under their Wickhams Road label. This wine is generally a bargain, pure and simple, none more so than in the wonderful 2022 vintage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eFruit from Gippsland but made in exactly the same manner as the Estate range, this Chardonnay has a purity of fruit and a beautiful line of acid. We have managed our Gippsland vineyard since 2011, with an emphasis on balanced vines. The Gippsland climate is similar to Hoddles Creek, hence the juice requires no acidification or fining.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" \u003cstrong\u003e Hoddles Creek Estate\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"The best Wickhams Road Gippsland Chardonnay to date by a country mile. Fresh and vibrant with a purity of fruit seldom found in chardonnay at this price point. More than a passing nod to Chablis. Outstanding value.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 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\/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 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\"\u003e\u003cbr\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":43775819940081,"sku":"","price":22.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Wickhams-Road-Gippsland-Chardonnay-2022.jpg?v=1698793792"},{"product_id":"beechworth-wine-estates-chardonnay-2019","title":"Beechworth Wine Estates Chardonnay 2019","description":"\u003cp\u003eBeechworth Wine Estates is a family owned boutique vineyard located at Baarmutha 4km from the beautiful historical town of Beechworth. The Beechworth region is renowned for producing rich and complex chardonnays – think of Giaconda, Savaterre, Fighting Gully, et al. The Beechworth Wine Estates Chardonnay is not out of place in this company but comes at a fraction of the price.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"This is a totally delicious wine, proving again just how good this region is for chardonnay. Powerful, long and creamy brimming with an ensemble of stone fruits, grapefruit, almonds and smoky bacon. I had this with friends over dinner with the 2021 Fighting Gully Road Chardonnay, and of the two, this was perhaps the more complex and beguiling. High praise indeed! The essence of Beechworth chardonnay, beautifully captured. For the price, I can't recommend it highly enough.\"  Nick Munday\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"This is a totally delicious wine, proving again just how good this region is for chardonnay. Powerful, long and creamy brimming with an ensemble of stone fruits, grapefruit, almonds and smoky bacon. I had this with friends over dinner with the 2021 Fighting Gully Road Chardonnay, and of the two, this was perhaps the more complex and beguiling. High praise indeed! The essence of Beechworth chardonnay, beautifully captured. For the price, I can't recommend it highly enough.\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 95 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\u003e\u003cspan\u003e\"Hand picked, whole-bunch pressed and fermented in 500L French oak (30% new). Matured on lees for 10 months. Boasts a bright, medium straw hue with a green tinge. Unites the grape's citrusy energy with some creamy, leesy textural characters. Grapefruit, lemon drop, nectarine and mango skin aromas. There's an energy here, brought to the drinker via tangy, juicy acidity and bright fruits. It's a great drinking combination. Drink by 2026.\"  \u003c\/span\u003e\u003cstrong\u003eJeni Port, Halliday Wine Companion – 92 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Freshness is key to this year’s release. There’s a steely, nectarine-like aspect to the palate and finish here though there’s also a creaminess, an almond note, a touch of smoky reduction and indeed flashes of cedar wood. All this is built on a base of stone fruit, yellow and white. This is a solid release. A touch oaky perhaps but the fruit is good. Drink: 2022 - 2026.\" \u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eCampbell Mattinson, The Wine Front - 90 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 – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #f9e00c;\"\u003e★\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout the winery\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/BeechworthWineEstates_1024x1024.png?v=1695424848\" alt=\"Beechworth Wine Estates\"\u003e\u003c\/p\u003e\n\u003cp\u003eBeechworth Wine Estates is a family owned boutique vineyard located at Baarmutha 4km from the beautiful historical town of Beechworth. The property is situated on 53 acres, half of which is planted with vines.\u003c\/p\u003e\n\u003cp\u003eThe land was purchased in 2003 and is planted to Chardonnay, Pinot Gris, Fiano, Shiraz, Cabernet Sauvignon, Merlot, Tempranillo, Graciano, Sangiovese, Tannat, Barbera, Nebbiolo and Montepulciano. All grapes are handpicked and the vines are cane pruned. The wines are made with low intervention and the use of sulphides are kept to a minimum. \u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":43945301115121,"sku":"","price":38.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Beechworth-Wine-Estates-Chardonnay-2019_ec162e33-2b09-4ea8-b630-5f0ef862ac11.jpg?v=1695610128"},{"product_id":"lange-estate-providence-road-chardonnay-2023","title":"Lange Estate Providence Road Chardonnay 2023","description":"\u003cp\u003e\u003cstrong\u003e\"The Lange vineyard, with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of great intensity.\"  James Halliday\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Lange family’s agricultural heritage spans five generations in rural Western Australia. This tradition continued when Kim and Chelsea Lange set up Lange Estate Winery in 1997. Nestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. The Providence Road range of wines is named after the historical stock route that traverses Lange Estate. Dating back to the late 1800s, this vital route served as the lifeline of the Frankland River community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is a potent chardonnnay of power and presence. Toasty whiffs with cedar and clove spice, some rich, hazelnut elements, ripe citrus, red apple and rockmelon in tow. The palate similar to the bouquet, bold and spicy, laden with woody seasoning and generous to a tee. In all that, the balance works well, and for those seeking chardonnay with impact and fuller flavour, well, it is done well here.\"  Mike Bennie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Brilliant pale straw with a lighter golden hue. Lifted aromas of lemon sherbert and toasted brioche. An elegant wine with flavours of ripe melons and stone fruits integrated with cashew oak and a fresh lime acidity gives this wine a long, linear finish. \u003c\/p\u003e\n\u003cp\u003eThe yields were lower than average in 2023, but the quality outstanding. Gingin clone Chardonnay from the estate's block 7 was machine harvested in the cool hours of the morning. Gently pressed to French oak, a combination of puncheon, hogshead, and barrels (20% new) with some juice solids from wild yeast and cool fermentation with occasional lees stirring to build texture and mouthfeel. Maturation for six months before blending and bottling.\u003cspan\u003e\"  \u003cstrong\u003eLange Estate \u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp\u003e\"Totally delicious, full-flavoured chardonnay from the \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan\u003eFrankland River. T\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ehe palate is zesty and full of life\u003c\/span\u003e with \u003cspan\u003econsiderable drive and length\u003c\/span\u003e. A\u003cspan\u003e moreish drink with the racy acidity keeping everything in place. \u003c\/span\u003eF\u003cspan\u003eermented in new and used French oak and matured for 6 months on lees.\u003c\/span\u003e\"  \u003cstrong data-mce-fragment=\"1\"\u003eNick Munday, Canterbury Wines - 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\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan\u003eChardonnay from the Frankland River region in the West, this is from the famous Gin Gin clone from Block 7 at the estate. Pressed into a range of French oak – puncheons, hogsheads and barrels, 20% of which were new – fermentation was by wild yeast with occasional lees stirring. A very pale lemon hue and a most appealing nose, some nuts, stonefruits, ginger, oatmeal and citrus to be found here. There is early complexity evident with a touch of well integrated oak. A wine of balance, poise and very good intensity, there is a fine line of seabreeze acidity carried by excellent length. Enjoy any time over the next five to six years.\u003c\/span\u003e\"  \u003cstrong\u003eKen Gargett\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Winepilot.com - 93 points\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003cspan\u003eThis is a potent chardonnnay of power and presence. Toasty whiffs with cedar and clove spice, some rich, hazelnut elements, ripe citrus, red apple and rockmelon in tow. The palate similar to the bouquet, bold and spicy, laden with woody seasoning and generous to a tee. In all that, the balance works well, and for those seeking chardonnay with impact and fuller flavour, well, it is done well here.\u003c\/span\u003e\"  \u003cstrong\u003eMike Bennie\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e, Halliday Wine Companion - 92 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 data-mce-fragment=\"1\"\u003eSpecial Value Wine – Canterbury Wines\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan\u003eFrankland River\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\" alt=\"Porongurup wine sub-region\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Porongurup2_1024x1024.png?v=1698727192\"\u003eThe Great Southern wine region of Western Australia is the most ancient, most isolated and largest wine region in the world. The region is up to 2.8 billion years old and covers over 1.7 million hectares, a whopping 200 kilometres from east to west and 100km from north to south. Since the Nyittiny – creation times – our First Nations people of the Wagyl Kaip region have shared and cared for this Great Southern country.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGreat Southern time is a place of dramatic contrasts - striking tall timber forests, swathes of rich agricultural land, imposing mountain ranges, dramatic peaks and ancient rivers. \u003cspan data-mce-fragment=\"1\"\u003eDue to its vast size and spread, it features not only different terroirs but climates that vary from the Mediterranean through to the maritime, resulting in unique wines that reflect their natural surroundings.\u003c\/span\u003e From this diversity a wine region of international significance and reputation has emerged – the pristine Great Southern wine region.\u003c\/p\u003e\n\u003cp\u003eThe region is divided into five distinct sub-regions, each producing wine styles that reflect their unique terroir. The sub-regions are Porongurup, Frankland River, Mount Barker, Denmark and Albany - refer to the map below.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFrankland River sub-region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River wine, one of Western Australia’s best-kept secrets, is located approximately 360 kilometers south of Perth and lies 80 kilometers inland from the coast. Home to rolling hills, rich farming land and natural forest abounding with native wildflowers, it is named after the river which bisects it and the town at its center. Frankland River is the highest of the Great Southern sub-regions, with most vineyards sitting between 150 to 300 meters above sea level. With 1,600 hectares of vines planted, it is also the most prolific of the five sub-regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River is home to some of the oldest vines in Western Australia, with the first modern-day vineyards planted in 1967 on a property owned by the Roche family of Perth. This vineyard is now owned by Houghton and supplies them with some ultra-premium grapes. Three years later, in 1971, Merv and Judy Lange began planting vines on their Alkoomi property.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, there are six wineries located in the sub-region – Frankland Estate, Alkoomi, Swinney, Ferngrove, Lange Estate and Three Elms. In addition, many of Western Australia's iconic wineries source fruit from the area for their wines. Frankland River is home to plantings of all the traditional Australian grape varieties, however, it is internationally best recognised for producing premium cool climate Shiraz and Riesling. Is one of the State’s most successful wine producing regions and its impressive wine show success is testament to the quality of its vineyards and wines.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River has a true Mediterranean climate, with cool nights and warm days with long sunlight hours. Despite being 80 km inland, a moderating sea breeze from the Southern Ocean finds its way into the region and is a significant boon to local vineyards. In Albany, the equivalent wind is known as the 'Albany Doctor', after the more famous 'Fremantle Doctor' which cools the baked vineyards of the Swan District near Perth. The sea breeze, together with the elevation of the vineyards, create a long, slow ripening season that give the wines intensity of fruit, finesse, freshness and longevity. \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFrankland River's soils and topography consist of significant alluvial features. Ironstone-based gravel soils derived from granitic outcrops line the river valleys and rolling hills. These rich, red ironstone gravels often impart a unique flavour to the wines.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg alt=\"Sub-regions of Great Southern\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_frankland_river_1024x1024.jpg?v=1726920984\" style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-style=\"margin-top: 15px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Great_southern_full_-_frankland_river_1024x1024.jpg?v=1726920984\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-style=\"color: #808080;\"\u003e\u003cstrong\u003eFrankland River is one of the five sub-regions of Great Southern\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAbout the winery\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cimg style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_2191d87b-4736-4e88-a3fa-8d81b9a45120.jpg?v=1726973432\" alt=\"Lange Estate Winery, Frankland River\" data-mce-style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_2191d87b-4736-4e88-a3fa-8d81b9a45120.jpg?v=1726973432\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"\u003cspan\u003eThe Lange family’s agricultural heritage spans five generations in rural Western Australia. The story begins in 1890 when early settler William Douglas selected 300 acres of land at Narnarup, 25km east of Albany, to become the first generation of Lange’s to farm the land. William Douglas built a large stone house, cleared 12 acres, planted 650 apple trees, 90 cherry trees and grape vines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tradition continues in Frankland River today, where Kim and Chelsea Lange, their children Jack, Ella and Dylan, and parents Don and Maxine, own and run Lange Estate Winery. The Lange Vineyard was first planted in 1997 and with an elevation of almost 300m and red jarrah gravel loam soils, produces wines of exceptional intensity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNestled in the picturesque Frankland River wine sub-region of Great Southern, the vineyard flourishes amidst landscapes renowned for producing premium-quality fruit, particularly Shiraz, Riesling and Chardonnay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSenior Winemaker at nearby Forest Hill, Liam Carmody, makes the wine at Lange Estate. Liam embodies a steadfast commitment to excellence and sustainability and is a firm believer in the balance and fruit quality that comes from dry grown vineyards. After studying Viticulture \u0026amp; Oenology at Curtin University, he gained experiences across the globe in South Africa, France, California, Australia and New Zealand before joining Forest Hill in 2008.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_Vineyard_1024x1024.jpg?v=1726973164\" alt=\"Lange Estate Vineyard in Frankland River\" data-mce-style=\"margin-top: 10px; margin-bottom: 16px; float: none;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange_Estate_Vineyard_1024x1024.jpg?v=1726973164\"\u003e\u003c\/p\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":45509591073009,"sku":null,"price":32.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Lange-Estate-Providence-Road-Chardonnay-2023_221b1566-da32-434e-8481-ed51800bd84f.jpg?v=1729032695"},{"product_id":"emilian-single-parcel-chardonnay-2022","title":"Emilian Single Parcel Chardonnay 2022","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\"If you see the wines of this Yarra Valley producer, you should pounce. The quantities are small but the produce is excellent.\"  Campbell Mattinson\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEmilian’s winemaker Robin Querre emigrated to Australia from France in late 2015. He and his wife founded Emilian in 2016. They focused on vineyards with mature vines and interesting clones, making small batch, single vineyard and single parcel innovative wines in a style they wanted to drink. \u003c\/span\u003e\u003cspan\u003eThe 2022 Single Parcel Chardonnay is sourced from a vineyard in Gruyere in the Yarra Valley. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\"Barrel fermented and matured in hogsheads and barriques (30% new) with 100% mlf. Bright green gold. Aromas of stone fruits, orange blossom, honeysuckle and a little candied ginger pervade this quiet and complex wine. Equally restrained on the gently textured and even palate, there's a nice touch of grip on the finish, too. 125 dozen made.\"  Philip Rich\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eExpert reviews\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\"\u003cspan\u003eFrom a vineyard in Gruyere. Barrel fermented and matured in hogsheads and barriques (30% new) with 100% mlf. Bright green gold. Aromas of stone fruits, orange blossom, honeysuckle and a little candied ginger pervade this quiet and complex wine. Equally restrained on the gently textured and even palate, there's a nice touch of grip on the finish, too. 125 dozen made.\u003c\/span\u003e\u003cspan\u003e Drink by 2027.\"  \u003cstrong\u003ePhilip Rich, \u003c\/strong\u003e\u003cstrong\u003eHalliday Wine Companion - 94 points \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eThe winemaker\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Emilian_600x600.png?v=1696658583\" alt=\"Emilian winemaker and co-founder Robin Querre\" style=\"margin-right: 40px; margin-bottom: 16px; float: left;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"wpb_column vc_column_container vc_col-sm-6\"\u003e\n\u003cdiv class=\"vc_column-inner\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp\u003eEmilian’s winemaker and co-founder Robin Querre was born into a winemaking family. The Querre family’s connection with wine dates back to 1897; Robin’s great grandfather Theophile Querre worked in the wine industry as a\u003cspan\u003e \u003c\/span\u003e\u003ci\u003enegociant\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eprior to purchasing his first vineyard in Pomerol in early 20th century. Robin’s grandfather, Daniel Querre, was the owner\/winemaker at Chateau Monbousquet in Saint Emilion. Daniel is also acknowledged for his role in re-instituting the Jurade of Saint Emilion in 1948, a tradition that continues to this day.\u003c\/p\u003e\n\u003cp\u003eAlthough he was born in Rheinfelden, a village on the German\/Swiss border, Robin grew up at Monbousquet, the family estate in the southwest of France. It was at Monbousquet that Robin learnt that wine represents family, community, sharing, and that it imparts a certain\u003cspan\u003e \u003c\/span\u003ejoie de vivre.\u003c\/p\u003e\n\u003cp\u003eAfter commencing his studies in medicine at Bordeaux university, Robin soon felt drawn back to wine and commenced his studies in oenology in 1999. He studied under Yves Glory, Denis Dubourdieu, Aline Lonvaud, and worked vintages at Chateau Canon, at Moueix under Jean-Claude Berrouet (who was supervising great Chateaux such as Petrus in Pomerol) and Rudd Estate in Napa Valley.  \u003c\/p\u003e\n\u003cp\u003eRobin has a respectful, philosophical connection with wine. It should be connected to the place, people, expression of terroir, and most of all tell a story. He is passionate about wine and cementing the best Australian wine on the global map.\u003c\/p\u003e\n\u003cp\u003eRobin migrated to Australia in late 2015, and currently lives in the Dandenong Ranges with his young family. His wife Prue Hawkey, an Australian with a background in visual arts and heritage, assists in the day to day running of the business.\u003c\/p\u003e\n\u003cp\u003eEmilian commenced in early 2016, following Prue and Robin’s return from France. Initially, they started off making small batch, single vineyard or single parcel, innovative wines in a style that they wanted to drink at home  –  their palates had changed after so much time away from Australian soil. They made them to share with winemaking friends, their families, and to explain the notion of Australian terroir to friends back in France. Robin decided to focus on vineyards with good exposition and soil, that had mature vines and interesting clones.\u003c\/p\u003e\n\u003cp\u003eThe little test went well, so they decided to trial selling their wine to a select commercial market. The name Emilian was chosen to reference the Benedictine monk who took his hermitage in a cave in the centre of Saint-Emilion village in the 8th century. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout the winery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/EmilianVineyard_1024x1024.png?v=1696659966\" alt=\"Emilian Vineyard\"\u003e\u003c\/span\u003e\u003c\/strong\u003eFrenchman Robin Querre \u003cspan\u003eis the 4th generation of a family involved in winemaking in Saint-Émilion and Pomerolsince since 1897\u003c\/span\u003e. He began studying medicine at Bordeaux University but switched to oenology in 1999. \u003cspan\u003eHe studied under some of the Bordeaux greats, such as Yves Glories, Denis Dubourdieu and Aline Lonvaud, and worked vintages at Château Canon and Moueix.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRobin migrated to Australia in 2015, settling in the Dandenong Ranges with his wife, Prue Hawkey, and young family. While working for Laffort \u003cspan\u003eOenology\u003c\/span\u003e, a French company that produces oenological products for winemakers, Robin has quietly been making small parcels of his own wines since 2016 under the Emilian label.\u003c\/p\u003e\n\u003cp\u003eQuerre sources fruit mainly from a six-acre vineyard in Dixons Creek which was planted in the 1980s with pinot noir, chardonnay, semillon and cabernet sauvignon. In addition, he sources nebbiolo from a vineyard in the Strathbogie Ranges to make his rosé.\u003c\/p\u003e\n\u003cp\u003e\"With five wines ranging from 92–96 points, including a standout single vineyard nebbiolo rosé and pinot shiraz blend named L'assemblage Rouge, it’s no surprise that Campbell Mattinson points out in this year’s Halliday Wine Companion, 'If you see the wines of this Yarra Valley producer, you should pounce.' Emilian has nailed the design of their labels – another sign that their attention to detail is spot on.\"  Philip Rich\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003cspan style=\"color: #808080;\"\u003eThe text below is taken from an article by Mikayla van Loon in the Upper Yarra Star Mail\u003c\/span\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEmilian was nominated as one of the finalists in the  'Dark Horse Winery' category for the 2024 Halliday Wine Companion Awards.\u003c\/p\u003e\n\u003cdiv class=\"wpb_column vc_column_container vc_col-sm-6\"\u003e\n\u003cdiv class=\"vc_column-inner\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp\u003eReceiving the dark horse nomination, Emilian winemaker and co-founder Robin Querre (pictured above) said, it is not only a wonderful boost as a small batch winemaker but for the entire region.\u003c\/p\u003e\n\u003cp\u003eHaving grown up in the south western wine region of France in the historical village of Saint Emilion, Robin was influenced by his surroundings and family connection to story, wine and history.\u003c\/p\u003e\n\u003cp\u003eBringing his own family to Australia seven years ago, Robin was able to acquire a pre-loved vineyard to start producing his own wine and so Emilian was born.\u003c\/p\u003e\n\u003cp\u003e\"We try to connect where we are coming from and wine means a lot in our culture, it’s not just an alcoholic beverage, it follows all the seasons and it’s working with people to have a sense of place and community,\" he said.\u003c\/p\u003e\n\u003cp\u003eManaging such a different climate where the grapes have incredible fruit expression but less structure and texture, Robin said oftentimes it can be an experiment.\u003c\/p\u003e\n\u003cp\u003e\"2020, it was very cold and a very long season so the vines were brighter but they had depth as well and a lot of fruit expressions. So every year we don’t know what we’re going to make. It’s just about allowing the purest expression.\" Hand picking each grape and being able to select every element in the early stages allows Robin to experiment with texture and depth depending on the season’s climate.\u003c\/p\u003e\n\u003cp\u003eAny sort of recognition, Robin said, is of course nice, particularly because it gives him the certainty that people are enjoying the way he creates wine and provides confidence to the stakeholders who believe in his vision.\u003c\/p\u003e\n\u003cp\u003eWanting to one day be able to pass on the tradition of winemaking to his daughter, Robin said it’s more than just a product, it’s a legacy, a story and a human connection, as well as a responsibility to the earth to leave it better than they found it.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"wpb_column vc_column_container vc_col-sm-6\"\u003e\n\u003cdiv class=\"vc_column-inner\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":46769086660849,"sku":null,"price":37.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Emilian-Single-Parcel-Chardonnay-2022_5987f679-bfad-40b7-ab1b-95913239e1d9.jpg?v=1755058223"}],"url":"https:\/\/canterburywines.au\/collections\/david-haintz-chardonnay.oembed","provider":"Canterbury Wines","version":"1.0","type":"link"}