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100% Sinapius Estate Grown Chardonnay sourced from 20 year old vines (75%) and their newer ultra close planted vineyard (25%), totalling 5 different chardonnay clones. Very low yields (approx 1 kg/vine or 4 tonne/ha) ensuring perfect ripeness. Hand-picked, whole bunch pressed, wild yeast fermentation, lees stirring, 12 months maturation in French oak barriques and puncheons (500L), 50% new, 50% 1 year old, all helps to create a highly aromatic, textural wine.

Beginning with mineral grapefruit and flinty notes on the nose, this wine opens up superbly on the palate. Long, deep and subtle in flavour with crisp acid which completes a fine example of the style.

'Wow Tangy mixed citrus peel and complex white stonefruit smelling; subtle flintiness and icy cold quartz. Amazing the mouth too: intense, long, edgy and mouth-sucking. So complex and charged with energy that descriptors elude.' (2012 Vintage) - 97/100. - Australian Financial Review, 29 Aug 2014.

Whilst most of the wine made under the Coteaux Bourguignons appellation is red, whites are also permitted: this is a blend of 70% Chardonnay and 30% Aligoté grapes harvested from both the Burgundy and Beaujolais regions. The Aligoté brings an aromatic freshness complementing Chardonnays richer apple and citrus character.

From the ever impressive Yering Station, this Chardonnay offers toasty barrel ferment characters, good supporting oak and ripe peach aromas leading to a textured and well rounded palate. One of the better value examples out there.

Of all the premium white wines we sampled last year; it was the Soumah Hexham Chardonnay that rose to the top. This top class Yarra Valley Chardonnay features the perfect amount of oak and a moreish creaminess. Produced from small single vineyard plantings in the Warramate foothills of the Yarra Valley, Soumah Hexham Chardonnay is brilliant now but patience will be rewarded if cellared up to 5 years if you can keep your hands off it that long. One of the real movers and shakers of the industry in recent times, Soumah is without a doubt one to keep a very close eye on. This is a super complex and extremely alluring example. Produced from small single vineyard plantings in the Warramate foothills of the Yarra Valley, outstanding fruit quality works hand in hand with barrel derived complexities. This complexity around a mid to full bodied core lends its self just perfectly to seafood with the traditional butter sauce accompaniment.

From one of the finest vineyards in Margaret River comes this knockout chardonnay. Having spent 10 months on lees, this wine shows extraordinary length and intensity and while it drinks very well now, it will also age beautifully. Rob claims this is one of the best chardonnays hes ever produced and we couldnt agree more! Robert Bowen doesnt mind putting his own name to his chardonnay and its no surprise when its as good as this. Rob has been crafting chardonnay in Western Australia since 1981 and boy does it show! He lets the vineyards tell their own tales by harnessing what nature provides, protecting the fruit and the flavours of the grapes to produce the best wine possible from any site. Working with viticulturist and biodynamic enthusiast, Mike Saggers, the attention to detail is stunning and so is the chardonnay, with just the right balance of French oak. We can safely say the judges definitely enjoyed Robs chardonnay.

Alive with the zest of intense grapefruit, white peaches and the silky nuances of smoky oak, this fresh concentration of stone fruit has some creamy textures, which means it pairs well with rich poultry and vegetables. - James Halliday's Wine Companion 2014: Top 'Dark Horse' Winery.

FOXES ISLAND By John Belsham Chardonnay, Marlborough