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These traditional sparkling varieties of Chardonnay, Pinot Noir and Pinot Meunier are sourced from the cool climate Adelaide Hills, and are picked early to retain high natural acidity. Small batches of these low yielding grapes are gently pressed in stainless stell basket presses. Following primary and partial malolactic fermentation the inidividual parcels are bottled and inoculated with yeast and sugar to encourage secondary fermentation. The cuvee is fermented in the bottle to develop complexity for approximately four years. This is a dry style sparkling with minerality, a crisp acid backbone and layers of flowers, fruits and toasty savoury nuances.

For 7 years now, the fruit came from Gibbo’s Vineyard, high in the Piccadilly Valley. Located 560 meters above sea level, nights are cool and the days are fresh, making the region perfect for fruit ripening. Like the previous vintage it has all the hall marks of a great modern chardonnay. According to Halliday, it has great texture, flavour and length. There’s almost a chalkiness to the finish, but there’s plenty of stone fruit, green apple and toast flavours. Finishing with a gentle almond milk character adding that something extra.

Bush Chardonnay is an elegant and alluring expression of contemporary Australian Chardonnay. A nod to the past using traditional techniques including wild fermentation combines with modern winemaking style. Lively cool climate fruit with fresh varietal flavours of nectarine, white peach and grapefruit. Subtle French oak adds perfumed spice and a creamy texture to the mouthfeel.

Colour: Pale gold straw Aroma: Fresh, aromatic nose of lemon sorbet and white peach, honeydew melon with classic flint and a hint of reduction. Palate: Finely structured, elegant and delicate. Food friendly notes of brioche and cream are cut through by clean natural acidity. Well balanced and complex.

As a young winemaker travelling the globe, the 'Old World' Chardonnay that Ben Riggs fell in love with in the 1980's were described as 'like drinking cold chalk soup', and have inspired him to make this beloved Adelaide Hills Chadonnay. Over the years Ben has been searching for the perfect cold site to make a dry Chardonnay renowned for the purity of its aroma and taste.

RIPOSTE BY TIM KNAPPSTEIN The Katana Chardonnay, Adelaide Hills

The 2018 Katana Chardonnay reveals a supple core of white stone fruit and citrus blossom overlaid with tempered edges of minerality. On the palate bright varietal fruit is guided to the finish with nuances of French oak and crisp acidity.