Chardonnay Mixed 12pk Bundle

This Bundle consist of 2 each of the following wines:

CREDARO KINSHIP CHARDONNAY 2023

Appealing with succulent ripe fruit, mostly citrus and peaches, all bolstered by sweetish, cedary, spicy oak. There’s texture, mouth-filling creamy lees and bright acidity all the way through. Jane Faulkner, Halliday Wine Companion

MOUNTADAM CHARDONNAY 2023

Aromas of nectarine, white peach and citrus fruits with hints of vanillin oak, grilled cashews, struck match, soft spice and stone. Winery note.

NICK O'LEARY CHARDONNAY 2023

Flinty minerality matched by hints of struck match and grapefruit, then more lemony grapefruity goodness on the palate. Lovely acid line and all supported by nutty almond paste and spicy French oak finish. Winery note

ALKOOMI CHARDONNAY 2023

The colour has brilliant pale gold, with emerald flecks and the palate has concentrated flavours of pink grapefruit and savoury, flinty complexity. The intensity of the fruit is carried by a creamy texture with a bright and lingering acid profile. Winery note

AMELIA PARK CHARDONNAY 2023

This Chardonnay is 100% wild fermented and matured in French oak for nine months. It has a lovely bouquet of white peach and pear with hints of honey and nougat. The palate is soft with fresh tropical fruit flavours, finishing with citrus and chalky minerality. This wine drinks beautifully now and will benefit from cellaring. Winery Note.

TOOLANGI CHARDONNAY 2023

Toolangi Vineyard, buried deep in the Yarra Valley on the outskirts of the Toolangi State Forest, was established in 1995 and has, over the years, established itself as one of the Valley’s most well-regarded sites. It’s planted to Chardonnay, Pinot Noir and Shiraz and is best known for producing premium, quintessential Yarra Valley Chardonnay from low-yielding clones of Gingin, Mendoza and I10V3. The vines are 22 years old on average and sit in fine clay loam soils. The 2023 season will go down as one of the best in recent memory for Yarra Chardonnay. Though conditions were tough at times, winemaker Kaspar Hermann told us the season played out as “mild and kind” and produced whites of vibrancy and finesse. Hear, hear! The fruit was destemmed and pressed to French oak (10% new) for fermentation on lees. The wine then matured in wood for nine months. As is always the case, this punches well above its weight.