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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an essential experience for.. Small batches of beechworth's best»
Moet & Chandon originally acquired the Green Point property, an old dairy farm at Coldstream along Maroondah Highway, with a vision of establishing a prestigious Australian label. Set in the verdant hills of Victoria's propitious Yarra Valley, Domain Chandon continue to over deliver, completely dedicated to the production of the finest quality, cool climate table wines. The excellence of their renowned sparklings are due in no small part to the quality of the estate's Chardonnay and Pinot Noir. A regimen of extravagant Burgundian techniques, achieve a range of superlative Yarra Valley table.. These old yarra valley vines are just getting better»

Paringa Estate Chardonnay CONFIRM VINTAGE

Chardonnay Mornington Victoria
Chardonnay is a wine that Mornington does exceedingly well, the cooling maritime breezes of Port Philip Bay encourage vines to yield fruit with complex, crisp and intense varietal flavours. Lindsay McCall is gifted at constructing the most auspicious efforts across a range of styles. Estate Chardonnay is vinified entirely from fruit grown to a half hectare of the choicest plantings grown to three estate managed vineyards at Red Hill. An effusive Mornington wine with a presence of savouryness and layers of fruit, to accompany richly cooked shellfish or escalope of veal.
Available by the dozen
Case of 12
Paringa Estate wines regularly enjoy an unmatched level of success in as many trade shows and national competitions as they are entered, the only limitation being a relatively small size of production. Chardonnay is had picked off a single block of vines on the north side of Callanans Road Vineyard at Red Hill South. Whole bunches are passed through an air bag press to obtain the highest quality free run juices. Parcels are barrel fermented in a high proportion of new Vosges and Allier French oak barriques. Paringa spends almost a year maturing on sedimentery yeasts, whilst being treated to a course of monthly lees battonage for complexity and palate richness.
Medium yellow green in colour. Savoury bouquet of grilled nuts, lemon and mineral. The palate displays citrus and stonefruit, nectarine and peach, along with the creamy nutty characteristics introduced by barrel fermentation. The mouthfeel is long and rich, finishing with subtle malolactic caramel/ butterscotch flavours and good natural acidity.
Paringa Estate
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