Paul and Gilli Lipscombe have looked to the Tamar Valley for this Chardonnay, sourcing fruit from the Small Wonder vineyard in Kayena. This site is currently undergoing organic conversion and benefits from the temperate climate of northern Tasmania, which typically yields fruit with more generous curves than the Lipscombes' home estate in the Huon Valley. The focus remains on site expression and structural integrity rather than heavy-handed winemaking. The production process involves whole-bunch pressing and fermentation using indigenous yeasts in French oak. Maturation takes place in a combination of barriques and puncheons, with a restrained use of new wood to ensure the primary fruit and mineral character are not obscured. Recent vintages have performed exceptionally well with critics; the 2022 release was awarded 96 points by the Halliday Wine Companion, where Erin Larkin noted its "crystalline acidity" and "unfettered fruit." This Chardonnay offers a precise, balanced alternative to the estate wines, shaped by two of Tasmania’s most technically proficient winemakers.

The flagship white wine from Hardy's, the Eileen Hardy has become one of Australia's benchmark Chardonnays. Complex, elegant and very much cool climate in style it drinks superbly now and will only improve.

This wine is made from two parcels which are found on the border of the communes of Meursault and Puligny-Montrachet. The first, which is to the left of the Clos des Perrières, has clay/limestone soil and a subsoil of volcanic rock which allows a healthy root system to develop in this limestone-rich environment. The second is on the upper slope and overlooks the Perrières quarry. Here the soil is heavily limestone, partly as marl and partly as white rock. This is interesting for the way it brings mineral notes to the wine. During tastings it often find notes of white pepper and other spices both on the nose and on the palate.

The Bonneau du Martray family is recognized as one of the best producers in the Corton appellation, and their Corton-Charlemagne is renowned as one of the benchmarks of the region. Produced from low-yielding vines, 16 different parcels of grapes are vinified separately in order for their respective "terroirs" to be reflected in the final wine. Fermentation begins in stainless steel and after 5 or 6 days is completed in cask. The separate cuvées are matured in one-third new oak barrels for 12 months before being assembled and returned to cask for another 6 months prior to being bottled.