White

94 Points - Stuart McCloskey “The bouquet soars with blackcurrant leaf, pea-pod, passionfruit, gooseberry, grapefruit, lime and a murmur of minerality. Equally, the palate flies with greengage, stone fruits, citrus, herbs and expands beautifully across my palate. Mouth-watering and fully charged to provide immediate satisfaction. Very good value.”   

Bob Campbell "Dry, concentrated Sauvignon Blanc with passionfruit, nettle, oyster shell and mineral flavours. Quite a textural wine with good weight and length. A pretty wine with good regional and varietal identity."

95 Points - Neal Martin

The 2014 Doisy-Vedrines has a tightly knit, backward bouquet that demands much more encouragement than its peers. The palate is well balanced with a viscous texture, extremely well judged acidity, poised with a beautiful quince and marmalade-tinged finish that lingers in the mouth. Superb. Tasted blind at the annual Southwold tasting.

Julia Harding (Jancisrobinson.com) "Intense and mixed fruit aromas: apple, melon, pear and stone fruit. No oak flavour but the firm and gently creamy texture and light spice suggests this has had some old oak influence. (I found out later that it was fermented in older oak with indigenous yeasts and only 10% went through malo.) Well-balanced acidity, giving a serious Chardonnay with impressive range of flavours and length for the price. Not quite as edgy as some De Martino wines, but deep and persistent with quite a savoury, lees finish. Good Value"

Intense aromatics of passionfruit, tropical fruit and background fennel notes lead into a flavoursome, succulent palate in this dry style wine. A classic Marlborough Sauvignon Blanc that is fresh, pure and long on the palate reflecting the growing season and our premium vineyard sites.

James Suckling  "There’s a fresh and lively feel to this rich and layered chardonnay that offers plenty of peach flavour and some mango, too. All delivered in a quite assertive, structured and punchy, taut mode. Drink now."

Winemaker "The 2018 vintage has produced a classic Hawke's Bay Chardonnay. Beautifully fragrant citrus, stone fruit and roasted nuts combine on a finely styled, textured and balanced palate showing good complexity."

Winemaker "Elegant, driven & focused. Aromas of Fresh stonefruit and fig with hints of macadamia, the palate is fresh and approachable - attractive peach and nectarine, supported by a soft underlying acidity and creamy texture with harmonious oak. Drink now or cellar confidently for 5+ years."

New Zealand International Wine Show 2018 - Silver Medal
International Wine Challenge 2018 - Silver Medal
Royal Easter Show Wine Awards 2018 - Silver Medal

Winemaker: "Complex aromas of ripe mandarin, nettle, fresh apricot, baked peach and lemon curd mingle with vanilla and clove spices. A seaside saltiness leads into the palate reinforcing a lovely rich entry that evolves seamlessly through the palate – this finishes with a mouth-watering acidity making you reach for another glass."

94++ Points - Stuart McCloskey “Clearly, young is stating the obvious but I love sampling embryonic wines which provide pleasure today and in the future. The Soumah team picks this particular Chardonnay as early as they can to ensure a fresh line of citrus fruit and crisp natural acidity, which and if read alone would offer a degree of understatement. The joy of this young wine comes from its silky structure and palate feel which are achieved through barrel fermentation (specifically maturing gracefully for eight months prior to bottling). The nose offers a little poached pear and apple with a light sprinkling of sweet spice. The palate is crisp, clean, full of energy and lovely precision. Stony / minerals rather than dry. There’s a chewy grip which is admirable. Impressive with a few years of improvement ahead of it. Certainly, worth buying.”

Bob Campbell - Seamless, fruity sauvignon blanc with passionfruit, lime blossom and capsicum flavours supported by mouth-watering acidity. Good weight and texture with a lingering finish. A classy wine.

Winemaker "Powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance."

94 Points - James Halliday "80% cool-fermented in stainless steel, 20% as cloudy juice in used French oak. This gives a tactile flavour expression equalled by few other Australian sauvignon blancs. It's not about Marlborough, but the Loire Valley/Bordeaux of France at half the price."

97 Points - Magda Sienkiewicz "It has evolved beautifully since we took possession in late 2019. The aromas have developed with lanoline, light petrol, rich citrus and honeyed pears. The perfume is truly luxurious and the palate bursts with deliciously ripe citrus and candied orange peel, a little sweetness mid palate and a streak of minerals drives the wine to a dry finish (not bone dry). There is so much to enjoy with Hutton Vale Farm’s Riesling – the generosity, its poise, balance and elegance too. Best of all, it is accessible now, but has the quality to evolve slowly and gracefully over the next decade or so. As a side note: If you ever wondered about the

distinct ‘petrol’ aroma, it is down to a compound identified as TDN (1,1,6-trimethyl-1,2-dihydronaphthalene) which concentrates and intensifies as the wine matures."

17 Points - Jancis Robinson "Very slightly reductive, struck-match nose and extra-bright fruit with strong passionfruit aromas and a certain amount of delicacy. Chalky finish. Lots of interest here. Very youthful and energetic indeed. Complimenti!"

95 Points - Bob Campbell "Intense, precise sauvignon blanc with grapefruit, citrus, subtle passionfruit and a suggestion of struck flint character. A powerful wine that's long and linear, with strong varietal definition that's made more interesting with a hint of reductive character"

Stuart McCloskey "Stylish Sauternes from an outstanding vintage. At perfect maturity and awaiting the company of Stilton or Roquefort."

95++ Points, Stuart McCloskey "Whilst writing, I am sipping on a new wine from the Stella Bella stable. Otro Vino Chardonnay which and to quote them translates to ‘Other wine. Adventurous, creative, exotic, and explorative hand-crafted wines.’ I like it. In fact, I like it very much. It lacks the concentration of the Suckfizzle, but the same winemaking philosophy is matched. Sea spray, citrus and offers a lovely texture. A more detailed tasting note will be released soon. Highly recommended and should really be retailing for at least five pounds more a bottle.

93+ Points - Neal Martin

The 2015 Doisy-Vedrines has a lovely nose, a little fatter than its Barsac peers with dried honey, apricot, acacia and a touch of melted wax on the nose. I admire the delineation and intensity here. The palate is well balanced with a fine line of acidity, viscous in texture with honey, mango and quince toward the finish that feels more linear and perhaps more focused than some of the wines a decade ago. Great potential.

96+ Points - Stuart McCloskey “The Upper Ngumby vineyard is within the confines of Yarra Glen, sloping gently east. It is protected from the late afternoon sun by the Christmas Hills, rising up to the west. The fruit was barrel fermented with 100% wild yeast, matured on lees for eight months with some secondary fermentation to create depth and finesse, which team Soumah succeed effortlessly. The nose offers a mix of lemon zest, minéralité and ozone. Serenely pure in two words. The palate is long and sophisticated. Full of drive, vigour and energy – lovely freshness and very moreish. This will flourish with more time in the bottle, drink now to 2025.”

96 Points - Stuart McCloskey “Certainly, one of the best value Chardonnays in our portfolio as the flavours and structure command a much higher price. The nose opens with grapefruit, an orchard full of ripe, yellow stoned fruits, quartz and a lovely undercurrent of spice. Similarly, the palate offers grapefruit and yellow stoned fruits. Complexity comes via wild fennel and lip-smacking salinity which I love - lots of minerality too. Impeccable balance, refreshing, focused, full of energy and not a step out of place. Just a joy… Served using Zalto Bordeaux glassware. Do not overchill!”

96 Points - Magdalena Sienkiewicz "What a treat from Franco D’Anna and his team. The Estate Chardonnay offers great quality and outstanding value. Generous and appetising perfume brimming with ripe nectarines and grapefruit with a great streak of minerals. The flavours on the palate follow suit and mirror the mouth-watering aromas. Simply scrumptious! A full bottle will be gone before you notice…"

Featured in James Halliday's 2019 Top 100 Whites Under $25

Exclusive to The Vinorium

95 Points - James Halliday "This has the typical energy, finesse and drive that makes Hoddles Creek have a ‘must buy' tag year in, year out. It has all the power needed to cruise through the next 10 years, with grapefruit, Granny Smith apple and stone fruit decorated with a necklace of bracing acidity."

95-96 Points – Magdalena Sienkiewicz "55% Roussanne and 45% Viognier fermented in 500L French oak barrels. The perfume begins with a floral lift accompanied by fleshy, white nectarine, pear and spiced apple.  A little earthiness and a beautiful round texture characterises the Roussanne. Whereas the Viognier contributes to the mouthfeel with bountiful stone fruit and wild flowers. Admirers of floral driven whites from the Rhône Valley will find much delight in the generous and highly aromatic style of the White Duck. Sampled using Zalto Universal glassware after 20 minutes of decanting."

Jaysen Collins (winemaker) - Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. So this 2015 vintage dry Wermut is made from permium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.

95 Points - Sam Kim, Wine Orbit  "Refined and sophisticated, the wine shows elegantly fragrant aromas of ripe peach, fig, toasted almond, vanilla and oatmeal on the nose, leading to a concentrated palate that displays excellent depth and weight, wonderfully complemented by creamy mouthfeel and bright acidity. A multi-layered beauty offering poise and complexity. At its best: now to 2025."

Winemaker "Intense and complex, this wine displays aromas of ripe peach, fig, toasted almond, vanilla and oatmeal on the nose.. A concentrated palate that displays excellent depth and weight, wonderfully complemented by a creamy mouthfeel and bright acidity"

96-97 Points - Magdalena Sienkiewicz “The perfume exudes with aromatic elderflower, tropical notes of guava, lychee and freshly cut pineapple. There is also a beautifully floral lift with a whiff of slaty minerals, which provides an elegant sheen. The texture is impressive, and not only a nod to the quality of the fruit but the barrel fermentation and barrel ageing. Delightfully juicy with some of the same floral characters unfolding with elderflower, lychee and hints of spiced pear in the background. Almost a crack of black pepper. The finish is impressive and long – the flavours expand and continue for several minutes. This will keep a few years in the cellar however, I enjoy today’s youthfulness. Served using Zalto Universal glassware.”

Winemaker "An apricot and spicy ginger bouquet following through to a textured, rich, apricot and musk palate while finishing clean, with a great line of length. Our climatic advantage of warm days and cool nights, coupled with planting numerous Viognier clones, creates layers of intensity. A small amount of HTK clone planted at 9,000 vines per hectare adds to the concentration. The fruit was hand picked, whole-bunch pressed and fermented in barrel. Our ‘Golden Lox’ has to be picked just right. Picked too late; no structure. Picked too early; no apricots. And, ripening very fast; we have less than a 24 hour window to get it just right!"

We loved this Semillon, our full tasting note coming soon...

Winemaker "Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. Planted in 1969 over fine sandy loam soils, the fruit was hand picked in early February. The juice was fermented on solids in tank/ neutral oak and given extended lees contact to building complexity and texture. The wine shows the character of the old gnarled vines, balancing fruit with minerality."

Huon Hooke, The Real Review "Light, bright yellow colour with a malty, almond meal-like bouquet that overlies the lemony varietal notes. Very pleasant. The palate is similar: light-bodied, soft and rounded, with a mild personality but refreshing acidity on the back-palate and finish. Soft, round, harmonious. Good drinking. Generous fruit."

96 Points- Magdalena Sienkiewicz "Captivating aromas hinting of intensity and elegance. Struck-match, minerals as well as citrus and white nectarine make for an amazing nose. The palate follows suit with layered textures delivering delicious complexity. Impressive and long on the finish with a touch of cashew and spice. Quite simply, Taylor’s Pass Chardonnay over-delivers on every level especially when considering its modest price tag."

96 points - Decanter "Smoky, earthy and mineral led bouquet. Complex and alluring. A great wine on the palate - dry, layers of spice and fruit, medium+ acidity, weighty and creamy. White peach and lemon, nectarine and red apple. Wood spice and wood smoke. Complex, layered, long. Drink now and through 2030."

Mike Bennie (The Wine Front) "A wine that proudly shows the colour of the grape, asserting that texture, detail, structure and complexity are a by-product of thoughtful winemaking with pinot gris. ‘Whole bunch fermented’ says a sash on the label now too.

It’s a tightly wound expression, slender in shape, refreshing with tangy acidity, fragrant in red berry and floral perfume, though flavours are a touch washed out in the fray. That being said, the chalkiness to texture, the chew and bite of skinsy fruit personality, and the general ease of drinking, all play a part in ‘recommendation’ here. It’s a paired back release this year, more ‘Provencale rose’ than Radikon Kisi, but the drinkability and general sense of deliciousness is all there."

96++ Points - Stuart McCloskey “Old vine Viognier (planted circa 1960), lovingly tended by hand… Greg and Allison deliver hallmark aromas of white flowers, honeysuckle, sun drenched apricots and a whispering of orangey spice. The palate is surprisingly elegant, beautifully balanced and a textural delight – silky smooth to be more exact. The flavour profile is expansive, but this wine will offer everything with a little more bottle age. I enjoy the focus, the minerality, the freshness and the citrus oil which coats every facet. In fact, there isn’t anything I do not enjoy. The finish is incredible – bittersweet orange marmalade after a minute or so which is a fabulous way to part. Great now and will continue to improve for at least five years. Served (not too chilled) and using Zalto Bordeaux glassware. Decant for 20-30 minutes for the best result.”

 Wine Companion - Best New Winery of The Year 2019

95 Points - Campbell Mattinson "From the Derwent and Coal River Valleys. It's both intense and textural with effortless acidity and gorgeous length. Orange oil, lemon, fennel and honeysuckle flavours put on an exotic show. It will of course age but there's significant pleasure to be had right now."

96++ to 97++ Stuart McCloskey “A very grown-up style of Riesling and more similar to Alsace than many new world styles.  The nose is restrained but provides glimpses of lemony minerality, fresh lime, wet stones and mineral salts. The palate is mouth-watering, incredibly pure, tightly knit and clearly has the ability to age for 10-20 years. The Stonegarden single vineyard sits almost 400-metres above sea level and forms part of an ancient seabed. The vineyard's rocky, loam topsoil sits above a substrate of red clay containing rose quartz and black mica schist fragments, which this wine amplifies. The heat of summer and low night temperatures provide the long, slow ripening of fruit resulting in complex flavours and fine-boned acidity. I believe this wine lives and breathes its natural terroir and stands proudly amongst Australia’s finest Rieslings. I look forward to seeing how this wine has evolved in five years’ time. Delicious now but the investment is in its future. Served in Zalto Universal glassware”

97 Points  - Stuart McCloskey “I love the nose with its steely freshness – racy and cool climate, sweetened with a whiff of poached pears. The palate is much fuller than the Upper Ngumby and will appeal (enormously so) to those seeking a richer style. There’s a lovely combination of depth and mouth-watering freshness. The fruit is evidently sweeter and fills the mid-palate gloriously. Stony minerality keeps the wine in perfect check. This is a chardonnay on full parade, just bumptious and proud to be. A touch of salinity on the super long finish. Bloody brilliant – it’s as simple as that. Drink now to 2025.”

96+ Points - Magdalena Sienkiewicz "Although Bricolage blends are a permanent feature of the Topper’s Mountain range, the composition varies from vintage to vintage. The 2014 Blanc is a fascinating blend of Chardonnay, Gewürztraminer, Viognier and Sauvignon Blanc. The Gewürztraminer influence is clear as it takes centre stage with its highly aromatic profile. Rich citrus and lychee dominate the perfume however, the aromatics are incredibly complex nevertheless. Wet stones, sweet vanilla, red grapefruit, cantaloupe melon and sea spray. Wholly unique. The palate is much more savoury than the perfume suggests but the freshness prevails. An abundance of citrus and minerals are delectable and they linger with impressive length. Such a distinctive wine. Unusual blends often present wacky styles however, Bricolage Blanc is rather fine and incredibly textural. Hats off! Bottle age served this wine well – there is no need for further cellaring and you should enjoy this beauty on the day of opening."

Huon Hooke, The Real Review, July 2018 “This unusual and excellent wine is a blend of Chardonnay, Sauvignon Blanc, Gewürztraminer and Petit Manseng. With a pungently spicy Gewürz-driven bouquet, it has an oily, round texture and is voluptuously soft, with stacks of flavour and character. The finish lasts long and the acidity keeps it tight and fresh.”

Mike Bennie, The Wine Front, Sept 2018 “Fleshy white of savoury nuttiness, floral characters, exotic spice and medium weight. There’s a sense of hyper-floral lift in both perfume and palate, but the gist is mostly about greener fruit flavours of pear and just ripe stone fruit. Finishes succulent and a touch grippy with a nice, bitter twist. Really lovely, really good.”

95 Points - Nick Bulleid MW (Gourmet Traveller) 'The 2018 GDF Uberblanc is fascinating. The nose is full, with ripe stone fruits and a hint of savoury. It’s unusually full bodied for riesling, with savoury phenolics building weight. The flavours expand through the mouth and linger well on the finish. (Peter) Bourne agreed: “Very spicy aromas – cumin, aniseed, wild honey and apple tart. Rich, almost chewy, palate with a real tang to the finish. Great stuff.”' 

James Halliday "Texture and structure are the key elements of this wine, part from acidity, part from fermentation with the inclusion of some solids. Citrus, apple and pear are all contributors to a wine that speaks of its Tasmanian origins."

Exclusive to The Vinorium

95 Points - James Halliday "From a single vineyard in Karridale, whole berries pressed to old barriques and a 600l demi-muid for 11 months with lees stirring. Green-gold; a barrel-fermented sauvignon blanc that challenges normal beliefs and practises, made possible by the quality of the grapes. It marries honeyed richness and complexity, honey and crystallised grapefruit skin with dancing acidity."

97 Points - Stuart McCloskey “The bouquet is immensely appealing, offering scents of orange and rose blossom, orchard fruit, quince, spring flowers and a little citrus. More classical and missing those petrol aromas found in some Aussie Rieslings. Clearly, the wine is young, incisive but carries itself with much confidence. Bracing acidity is missing which allows the pure fruit flavours of apricot and tangerine peel to shine. Rose petal and jasmine (essence-of-Gewürztraminer) which is fascinating. The profile is pure, spiced and I love the dash of white pepper and phenolic grip on the finish. The finish is very long indeed and will develop for a decade or more in the bottle. I’m detecting some salt after a minute or two and more white pepper. Incredibly charming, thoughtfully produced and one of the most classical renditions of this varietal found in Australia. As ever Owen bottles unfined, unfiltered and untinkered…”

97+ Points - Stuart McCloskey "Dog Point's Section 94 has always been a favourite of mine and can, in correct cellaring conditions, mature wonderfully over a decade. This is another example of a medium to full-bodied, textural style of Sauvignon Blanc. The grapes for Section 94 come from a single, low cropping vineyard parcel first planted in 1992. The fruit is hand-picked, whole bunch pressed and aged in older French oak barrels for 18 months. Every vintage has a funky edge which you either love or not. Those seeking simplistic Kiwi fruit pops should avoid at all costs as this is a serious, large scale wine that deserves a little respect. The aromas are taut, tightly wound with the ‘funk’ reducing with 20/30 minutes in a decanter (highly recommended). Tropical no - Yellow stone fruits in abundance with a vein of minerality appearing mid-palate. There’s a real intensity which is exceptional and rarely found with the majority of New Zealand Sauvignon Blancs. The finish is endless… In short, brilliant!"

Winemaker "This is an ancient variety having been around since the first Millennium and is a parent of many of today’s modern grapes. We have been successful making our Savarro from this variety but wanted to see what a wine made from this ancient grape would have tasted like a thousand years ago. So we set forth to create a minimal intervention wine with 100% full solids, wild barrel fermentation. This natural process has developed a degree of untamed attitude. The wine still has the trademark citrus acidity but is fused with the brooding flavours of age old tradition."

97++ Points - Stuart McCloskey “Put simply, the most enjoyable Aussie Gewürztraminer I have ever sampled. The bouquet leaps at you with a profusion of lemon grass, tinned lychee, rose petal, mandarins, spiced orange peel and Turkish delight. Waves of heady, sweet spice keep coming as does lime marmalade, ginger and elements of botrytis. 100 / 100 for the nose alone. The palate offers spiced, fresh ginger, galangal, lime leaf, lemon grass… more spiced tropical fruit – almost warming from the heat. Amazing! The freshness is compelling and the acidity lifts the wine to a glorious height. I especially like its refinement and the lack of floral sweetness. As I stated at the beginning, this is the best Aussie Gewürztraminer available today (in my humble opinion).  Served using Zalto Universal glassware.  Wonderful now and will continue to be epic over the next ten years.”

Nick Butler, The Real Review, Dec 2019 “Pale, still youthful yellow colour. Classic Gewürz aromatics of Turkish Delight, rosewater and musk. Oak treatment adds further complexity – edges are softened and acidity subdued. It’s a terrific drink and will reward another decade in the bottle.”

James Halliday "While predominantly from estate vineyards, the wine was also sourced from vineyards in other districts - and was also fermented bone dry. There is more obvious structure and texture, the acidity balanced but with a grainy texture. Paradoxically, in the broader scheme of things, Tribute is the better wine because of the depth of its fruit canvas."

Gary Walsh (The Wine Front) "There’s a little bit of Tassie meets Rheinhessen about this wine, or that could just be me. Floral, ripe green apple, a little fennel and assorted stony stuff. It’s ample in flavour, and texture, crushed rock texture, again the lilting mouth-perfume, firm acidity, though it’s not sour or raw. Finish is long, replete with texture and pretty green apple. Excellent."

James Suckling  "Ripe lime and lemon fruits with some candied glacé citrus are cast across flinty and stony aromas. The palate has a long, fluid build of concentrated citrus and stone fruit flavours. Terrific depth. Drink now. Screw cap."

Robert Parker "Peg Bay's 2016 Riesling offers up hints of struck flint or crushed stone, singed orange zest, ripe nectarine and tangerines. It would benefit from a brief decanting—just don't let it warm too much. It's slightly sweet and medium-bodied, weighing in along the lines of a Pfalz wine, with plenty of weight and richness for a Riesling."

Bob Campbell "The first Bilancia Chardonnay I have tasted. Fruit from La Collina vineyard and Bridge Pa Triangle. Indigenous yeast and 15 months in oak without fining or cold stabilisation. Attractive, elegant chardonnay with tight citrus, mineral, struck flint and savoury yeast lees and spicy oak flavours. A classy chardonnay with development potential." 

95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."

Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"

 Wine Companion - Best New Winery of The Year 2019

Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered

95 Points - Bob Campbell "Luscious riesling with obvious honeyed botrytis influence together with peach, ripe apricot, spice and anise flavours. A delicious wine that can be enjoyed as an aperitif or with moderately sweet desserts."

Our full tasting note coming soon...

97+ Points - Stuart McCloskey “I love it – it’s as simple as that. The colour is a riot of autumn – fallen Ginkgo biloba leaves and honey. So beautiful. The bouquet reminds me of Paul Lato’s uber-expensive Malvasia which I adore equally. Baked Russet apple filled with sweet spices and honey tincture. A little caramelised pineapple and cinnamon come through with more aeration.  The bunches were de-stemmed and crushed, but the skins were included in the fermentation, creating wonderful mouthfeel and texture. The grip and tang of the Russet being a perfect description. This wine speaks fluently of minimal intervention to express its place of origin. There’s exceptional length and depth – Everything about this wine should be admired, including the fact that these grapes were rescued at the last minute from the Tingha Plateau Bushfire that ravaged their vineyard in February 2019. I love the honesty and I love the skill and dedication. Unfiltered, unfined and a miniscule 516 bottles produced. Served using Zalto Universal glassware. Drinking now to 2023/25. Do not overchill and there’s no need to decant.”

Exclusive to The Vinorium

96 Points - James Halliday "From a single vineyard in Karridale, hand-picked, whole bunch-pressed, fermented in French oak (20% new), mlf, matured for in oak for 11 months, plus 30 months in bottle. Karridale is in the southernmost (coolest) part of the Margaret River, but the youth of this wine is nonetheless amazing - as it has been in prior vintages. No single fruit flavour dominates, nor is the oak particularly obvious, it's just a very good chardonnay."

Exclusive to The Vinorium

The 2015 Chaumuzy Blanc offers a deep golden hue, which is slightly frosted. The nose is opulent and rich with an unexpected power. Woody notes dominate fresh citrus zest which will round and blend over time. Brioche notes with candied citrus and dried fruits will then take over. The taste is a perfect image of the nose, revived by a beautiful acidity that gives a great freshness to the wine. This 2015 vintage is best served with seafood or oysters, in its youth. Over time, it can be enjoyed with white meat dishes with exotic or sweet notes.

Exclusive to The Vinorium

96 Points - James Halliday "Hand-picked, whole bunch-pressed, fermented in French oak (15% new), with natural mlf; 11 months in oak. Gleaming green-gold; the cashew/walnut complexity of the bouquet carries through to the palate, but here takes second place to its intense pink grapefruit core. Awesome second-tier wine."

97+ Points - Stuart McCloskey “Reductive at first but diminishes with a little aeration. I’ll start with my conclusion; overall a Chardonnay which is flamboyant, generous and thoroughly moreish, which will please those who are seeking a fuller style of wine. The value is off the charts – I believe most would be happy to pay north of thirty-pounds. With aeration (20 minutes or so) the wine unfurls with notes of creamed cashew, lemongrass, freshly juiced lemons, spice and wet, hot stones. Layer-upon-layer of fruit washes across your palate. Wonderful creamy richness juxtaposed with grip and acidity. Oodles of finesse with a finish which is endless. A real showstopper with the quality and structure to age gracefully over the next decade. A WOW for the money. Incredible value. Served with Zalto Bordeaux glassware.”