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Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification techniques. They are a powerful and articulate expression of fruit, framed by a soupcon of tannins, complexed by the disposition of.. Halcyon harvests of harcourt valley»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of elite parcels, the artisanal efforts of Paringa Estate are regional icons, weaving the pick of Mornington's fruit into one of our.. Exquisite editions by the master of mornington»

Sandalford Reserve Chardonnay CONFIRM VINTAGE

Chardonnay Margaret River Western Australia
Swan Valley based Sandalford have beeen making wine for over 150 years, changing their style and vinification throughout the passage of generations in many ways. During the 1970s, they developed a major new vineyard in Margaret River. Now one of the oldest, it is also one the largest, covering six hundred acres, the source of the most exceptional quality in mature vines Chardonnay. Oak barrel ferments, wild yeasts and time spent sur lies, a west coast Chardonnay of greater complexity for those who like a bigger, richer style.
Available by the dozen
Case of 12
Chardonnay grapes are harvested from fully mature, dry grown Gingin clone vines. Fruit is crushed and treated to pressing. The exclusively free run juices are transferred to a selection of seasoned and new Burgundy coopered French oak barriques or chilled fermenters. All barrels are individually inoculated with a choice variety of yeast. Consider it as mach iii in the new Sandalford philosophy of Chardonnay making, whereby alcohol is capped, malolactic is forbidden and there's a close eye on oak, achieving a fresher, more modern and appealing style. Components are held on gross lees for eight months prior to assemblage, stabilisation and filtration.
Pale straw hue. Restrained notes of white stone fruit and hints of vanillin oak. A very clean, crisp Chardonnay, tightly wound, there is warmth from the alcohol, integrating beautifully with the stone fruit and barrel ferment characters of vanillin and freshly roasted nuts. Balancing acidity keeps the whole package in check with a clean and austere finish, ensuring freshness and vitality.
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