Conquest Adelaide Hills Chardonnay 2020

Fruit was sourced from a vineyard in the Clarendon region on the outskirts of the Adelaide Hills wine region and the fruit picked in the early hours of the morning. The grapes were delivered to the winery and de-stemmed before being soft pressed. The pressing were kept separate and after cold settling and clarification the juice undertook a cool fermentation. An aromatic yeast isolate was selected to enhance the aromatics and older French oak provides wonderful depth and creamy/nutty characters. Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.

Normans Bin C287 Limestone Coast Chardonnay 2021

Fruit from selected vineyards in Limestone Coast were used in this wine. The fruit was crushed and pressed gently before being fermented in stainless steel tanks. The wine had minimal oak contact and lees stirring to create a rounder more voluptuous mouth feel.

1838 Reserve Chardonnay 2021

Sourced from premium vineyards grown in the brick red to chocolate coloured loamy and limestone rich soils of South Australia's premium viticultural regions.

Normans Old Vine Limestone Coast Chardonnay 2021

The vineyard sources are selected old vineyards located on the Limestone Coast in South Australia which encompasses Padthaway, Mundulla, Robe and Coonawarra. Picked a little later than our other Chardonnay hand and selected blocks with the correct flavour and Baume were selected then destemmed, settled, and fermented using specific yeasts with French oak then allowed to rest on lees for an extended period and aged with additional French oak. The wine was bottled after 6 months then allowed to settle in bottle for another month prior to release.

The Dorothy Victorian Chardonnay 2021

Select parcels of fruit were sourced from premium vineyards across Victoria’s premium viticultural sub regions.. The fruit was picked during the cool early hours of the morning. The fruit was then rapidly transported to the winery and immediately crushed, chilled and pressed. It is then allowed to settle before being racked off of juice lees, warmed and inoculated with selected dried wine yeasts. Fermentation occurred in stainless steel tanks of various sizes at 12-18 degrees. 30% of the wine of the wine was fermented in French oak barrels to add a touch of complexity and texture to the wine. The finished parcels are carefully assessed, with only the finest chosen for the final blend prior to bottling.