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Sourced from dry-grown, hand tended vines in the north east of Victoria, this Beechworth Chardonnay from Savaterre will surely convince even the most hardened Chardonnay critic that modern Australian Chardonnay is of supreme world-class standard. Keppell Smith handcrafts a Chardonnay of utmost power and concentration that produces a length of flavour that borders on the immortal.

Sourced and grown in the Adelaide Hills, this is a fine example of how good Chardonnay from this region can be. This is a blend of 3 different cultivars of the Chardonnay grape. Bunch pressed and in part wild fermented. Partial malolactic fermentation imparts further complexity. A beautifully textured and complex wine.

A fine-boned Chardonnay that reflects vintage conditions and the character of a unique vineyard site purchased by Shaw + Smith in 2012. Inaugural vintage: 2014. Planted in 1999, the vineyard has east and west facing aspects and reaches 500 meters above sea level. The soil is brown loam over clay with some broken shale and stone on the ridges. The wine is100% hand-picked and whole-bunch pressed, then fermented and matured on lees in 500-litre French oak puncheons (30% new) for 9 months.

AR Lenoble Champagne AR Lenoble is one of the rare producers in Champagne that has been consistently family-owned and entirely independent since the very beginning. In just over twenty years, the sister and brother owners have quietly yet confidently transformed AR Lenoble into one of the jewels of the Champagne region. The wine is of course made from 100% Chardonnay grapes sourced from the grand cru village of Chouilly and originating from one exceptional vintage. 25% of the blend is vinified in oak while the ageing takes place in magnums and the final wine receives a minimal dosage only (2g/l). The resulting wine is dry, exceptionally balanced and complex with great intensity and persistence. A phenomenally fresh palate despite its vintage.

A fresh fruit-forward earlier drinking style, the fruit for the Estate Chardonnay comes from the densely planted Leongatha vineyard. Matured in approximately 20% new oak, the Estate Chardonnay exhibits vibrant ripe citrus fruit with subtle underlying toasty oak.

Moreau’s village Chablis is drawn mostly from 20 to 30 year old vineyards in Préhy and Courgis, both in the south of Chablis. Then, there are parcels in Chablis and Chichée (under the Premier Cru Vaugiraut). All up, the domaine has the luxury of working with 30 parcels scattered across the appellation, representing a variety of soil structures and exposures. All the fruit from the younger vines is sold off in bulk, which perennially helps Moreau deliver a Chablis greater than the sum of its parts. The Chablis was picked over various dates, depending on the plot. The fruit was subject to a very gentle four-hour press, and the juice was fermented with natural yeasts (a rarity in Chablis). It was raised mostly in tank, yet the élevage was unhurried. This spent 20 months on lees, considerably longer than most Chablis of this level. These traditional methods, along with hand-harvesting, the quality of the terroir, low yields and the full ripeness levels at which the fruit is harvested help to explain the mouth coating texture, salty depths and the quality that is on offer.

Domaine Jean Dauvissat Père & Fils manages 22 hectares of vineyards in Chablis, spanning 7 communes with 53 distinct parcels in Chablis and Chablis Premier Cru. In 2009, Fabien assumed control from his father, having undergone training in Beaune and Dijon, culminating in a Masters focused on Bordeaux. While the Domaine originated with Fabien's grandfather in La Chapelle-Vaupelteigne, it was Fabien who continued the legacy by emphasizing bottling and labeling over bulk selling. His philosophy revolves around profound respect for the terroir, addressing each vineyard and parcel individually to showcase the unique characteristics of each site. Moreover, he champions environmental respect, minimizing interventions whenever feasible. Vinification occurs in temperature-controlled stainless steel, with premier crus maturing for approximately two years. Fabien is a promising, young Chablis producer making strides in the industry. Domaine Jean Dauvissat Pere & Fils is renowned for crafting rich Chablis wines that strike an impeccable balance between minerality and fruit. With a commitment to eschew oak, their wines undergo an extensive aging period in contemporary stainless steel tanks before bottling, allowing for nuanced development. The classic Cote de Lechet epitomizes the epitome of mineral-laden Chablis. This premier cru Cote de Lechet embodies Left Bank precision, featuring razor-sharp acidity that tantalizes the palate. A distinctive floral introduction and hints of gun-flint smokiness characterize the mid-palate, while the finish is marked by vibrant berry fruit and enduring minerality. Domaine Jean Dauvissat Pere & Fils is a rising star worth keeping an eye on in the world of Chablis