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Gary and Nick Farr are father and son, they make wine together but arenít afraid to go head to head when their opinions differ. Nick grew up amongst some of the world's most sacred vineyards, he knows about the land and found a magnificent little site, barely east of Lake Colac. Irrewarra is the vigneron's shangri-la, prepared for viticulture by generations of grazing and eons of the sobering south sea breezes, which stimulate vines to yield meagre harvests of parched little grapes, sleek of tannin and rich in flavour. Vintaged in excruciatingly limited lots, there are fully two styles of Irrewarra on offer, a grapefruit and oyster shell Chardonnay, a Pinot Noir of pasture and of place, both finished to delight the senses and to excite the most inscrutable palates... It's irrewarra by farr»
Andrew Nugent grew up next door to the great historical wineworks at Penfolds Magill. He honed his craft as viticulturalist and vigneron amongst the illustrious wineries of old McLaren Vale. In the 1990s, Nugent planted new vines at Woodside along Bird In Hand Road, on the site of an ancient gold mine, a godsend of fortuitously fertile soils and magnificent mesoclimes for stellar quality Adelaide Hills wine. Bird In Hand have since amassed a breathtaking tally of international accolades for the unrivalled excellence of their superlative vintages, wonderfully small batch releases, with the magnificence of structure, seamlessness and immaculacy of fruit, to enthuse curio and cognescenti alike... Vivid vintages from the tailings of adelaide hills»

Hardys Bastard Hill Chardonnay CONFIRM VINTAGE

Chardonnay Yarra Valley Victoria
From a legendery Yarra Valley vineyard at Hoddles Creek, planted to a sorely challenging 32 degrees slope, a full hundred metres drop from top to bottom. Bastard Hill is a single block of exceptional vines, yielding a vigorous grapefruit nectarine style of Chardonnay, treated to the richness of wild indigenous yeast oak barrel ferments. An opulent, lees textural, big butternut palate, redolent of orchard fruits, honeycomb and brioche, mouthfilling and complex, layered with character and soundly structured, the Chardonnay of choice to accompany truffled squab or glazed crackling pork.
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