$34.90
100% estate grown Chardonnay from one of the highest and coolest vineyards in South Australia.
Barrel fermented in a mix of new and seasoned French oak using natural yeast and allowed to develop over 12 months prior to bottling
Apple blossom, yellow peach and gentle baking spices in a mouth filling yet gentle delivery on the palate.
Drinking wonderfully now, with strong ageing potential over the next 5-7 years.
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A limited release chardonnay from two selected Piccadilly Valley sites. Ferment was sparked by indigenous yeasts and the wine aged in Burgundian oak (predominantly puncheons) both old and new for eight months.
NoseWhite peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.
MouthYellow peach and stone fruits are carried across the palate by a mouth-watering acid drive. A hint of lemon pith phenolics provides the wine with lovely texture.
$29.90
Intense aromas of stone and citrus fruit, honeysuckle, cashews and subtle toasty oak followed by a rich and creamy palate finishing with a crisp citrussy freshness.
$26.90
This Chardonnay was picked from a single vineyard in the Adelaide Hills. It was whole bunch pressed and fermented for 4 weeks in French oak barrels. It was left on its yeast lees in French oak for 6 months to develop texture and depth. It is about a wine to drink now or much later –a wine that will not last long if family and friends have anything to do with it.
Vintage 2016
Grape varieties 100 % Chardonnay
Region Adelaide Hills , Australia
Winemaker Darryl Catlin
Closure Stelvin
Alcohol (ABV) 13 %
Acidity 6.28 g/l
Residual Sugar 1.0 g/l
Wine pH 3.20
$17.90
The Jip Jip Rocks Chardonnay 2020 offers aromas of attractive citrus, stone fruit and melon characters.
The palate showcases flavours of tropical and citrus characters, the palate is generous, has subtle lees characters and a long, crisp finish.
$88.90
Tasting Note The Beltana is produced using 100% Chardonnay grapes selected from the cool south-facing slopes high in the Adelaide Hills. Ageing for five years on lees adds complex nut and toasty hints to the fresh citrus and green apple aromas. The palate is long and full, yet with the signature Deviation Road crisp, mouth-watering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours. |
Winemaking Each parcel was handpicked and whole bunch pressed separately into tank for settling. Fermentation of these small batches lasted around 12 days. Careful blending of the base wines was carried out in early spring before tirage (bottling). After a minimum of 5 years ageing on lees, each bottle has been riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor added at disgorging is crafted using a blend of base wines and is then aged for a minimum of 12 months. |
Vineyard Located high (550m) in the Lenswood district of the Adelaide Hills on Deviation Road, this 25 year old vineyard consistently produces outstanding Chardonnay for sparkling wine. |
Dosage: 5 g/l Alcohol: 11.5% Cellar: 8+ years |
$248.90
Tasting Note The Beltana is produced using 100% Chardonnay grapes selected from the cool south-facing slopes high in the Adelaide Hills. Ageing for five years on lees adds complex nut and toasty hints to the fresh citrus and green apple aromas. The palate is long and full, yet with the signature Deviation Road crisp, mouth-watering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours. |
Winemaking Each parcel was handpicked and whole bunch pressed separately into tank for settling. Fermentation of these small batches lasted around 12 days. Careful blending of the base wines was carried out in early spring before tirage (bottling). After a minimum of 5 years ageing on lees, each bottle has been riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor added at disgorging is crafted using a blend of base wines and is then aged for a minimum of 12 months. |
Vineyard Located high (550m) in the Lenswood district of the Adelaide Hills on Deviation Road, this 25 year old vineyard consistently produces outstanding Chardonnay for sparkling wine. |
Dosage: 5 g/l Alcohol: 11.5% Cellar: 8+ years |
$39.90
Tasting Note
Aromas of white stone fruits, citrus and flint are complemented with fine mineral and nut characters on the palate. Crisp, lemony acidity gives the wine elegance and a lingering finish. Patient cellaring of this wine will reward.
Winemaking
Very low yielding chardonnay vines were hand-picked into small baskets before being whole bunch pressed. The juice was fermented in a mix of new and old French oak barriques, with partial wild ferment. Frequent lees stirring was carried out for a period of 2 months, and malolactic fermentation is allowed to occur spontaneously. The wine was left to mature in the oak for 15 months prior to racking and bottling.
Vineyard
The fruit for this wine is sourced from old vines on the Deviation Road vineyard. This site is situated at 550m in the famously cool Adelaide Hills. This altitude ensures cool conditions during ripening, ideal for delivering freshness and elegance.
Fermentation: barrel fermented, some wild yeast
Pressing: whole bunch pressed into French oak
Alcohol: 12.5%
Residual Sugar: 0.4 g/l
Cellar: 5 years
$42.90
Tasting Note 60% Pinot Noir, 40% Chardonnay. Loftia is famously crisp and zesty, the perfect aperitif style sparkling. Aromas of baked red apple and lemon crème brulée on the nose precede the creamy mousse and citrus finish. |
Winemaking Different parcels of fruit are all hand-picked and then fermented in stainless steel tanks. In 2018 partial Malolactic ferment took place to soften the palate and add complexity while retaining the perfect natural acidity in the blend. Tirage (bottling) happened in late winter of 2018 before leaving the bottles to develop with time on lees in the cool, dark cellars. Each bottle is riddled and disgorged on site in our Longwood winery. The dosage liquor added at disgorging to add the finishing sweetening element is crafted using a blend of base wines and is then aged for a minimum of 12 months. |
Vineyard We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot and Chardonnay for sparkling wine. |
Dosage: 6 g/l |
$23.90
It's back!! Re-introducing full-structured, big, rounded, gorgeous Chardonnay. New Butterfingers was aged in Le Grand Oak barrels which created a full-bodied and buttery flavour that lingers on. This wine undergoes a very labour-intensive lees stirring method and gains its oak character from the barrels in which it's aged.
This Chardonnay is that player you've known about forever who has not missed a beat. But one day he drops a sitter, a 'classic fumble' that nobody has forgotten about. That period through the 90's where Chardonnays, like Butterfingers, were no longer popular with wine drinkers was the 'classic fumble'. However, now is the time for those drinkers to remember the champion that the wine has always been.
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$23.90
This Heirloom Vineyards Chardonnay was produced from our best Adelaide Hills Vineyard whose clones and viticulture embody the very best in cutting edge but old school viticulture and winemaking. Hand tended vines, sorted bunch by bunch, naturally fermented free run juice, gently tank pressed and stored (85%) in French oak barriques (30% new) for 12 months.
The colour is vibrant pale yellow with hues of gold. The aroma is̴ like spring the Adelaide Hills, and a veritable ripening of stone fruit especially white peaches and nectarine in the market gardens, butter melon, rock melon and cooking leeks in butter, the French oak smells are a terrific frame for the stone fruit. Overall it has a 3 dimensional quality to the aromas, ripening stone fruit and some creamy & succulent French oak.
The palate has that extra dimension, not just fresh and tangy but mouth filling with citrus flavours that fulfill and refresh. Brilliant white peach and nectarine again, almost impossible to over-chill, this wine can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront.
A proper oaked Chardonnay from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.
$19.90
The NV Cuvee has a clear appearance, pale straw tones,with a refined mousse and lasting bead. The bouquet is clean, fresh, tropical and citrus fruit aromas with suggestions of green bean and bread dough.
On the palate crisp and lively with lifted fresh fruit flavours of zesty citrus and lemon over more developed notes of green melon, broad bean and baked bread. The fruit components are well balanced with the more complex characters resulting in a celebration style with engaging vitality.
Serve with: Gougeres with anchovies, Oysters any style or Twice cooked mushroom souffle.
$17.90
The Jip Jip Rocks Chardonnay 2020 offers aromas of attractive citrus, stone fruit and melon characters.
The palate showcases flavours of tropical and citrus characters, the palate is generous, has subtle lees characters and a long, crisp finish.
$28.90 $39.90
Nestled in the heart of the Adelaide Hills is the picturesque Piccadilly Valley, and with its unique cool climate, pre-historic soils and altitude, it just happens to be one of the best places in Australia to produce world class Chardonnay.
The fruit for the 2012 Kastambul Chardonnay was hand harvested on a cool, misty Adelaide Hills morning on March 23rd. The small bunches of premium fruit were carefully sorted, selected and placed into 400kg picking bins and transported directly to the winery, where the fruit was tipped into the bag press to allow gentle whole bunch pressing. The pristine free run juice was then cold settled overnight prior to being racked into a mixture of new and seasoned French oak barriques.
Each barrel was allowed to warm naturally, and wild yeasts commenced fermentation. Two barrels were then inoculated with selected yeast strains to compliment the naturally occurring fermentations. Towards the end of ferment, all barrels were held at 18 degrees to encourage partial secondary fermentation. Once the ideal balance was achieved, the wine rested on yeast lees for a further nine months to gain extra complexity.
After ten months in French oak, the barrels were meticulously racked, blended and sent to bottling without filtration.
Bright pale straw in colour, the 2012 Kastambul Chardonnay shows delicate hints of white peach, cashew and melon fruits with a touch of flint and funk from natural fermentation. The palate is fine and balanced, with an elegant touch of oak complementing the primary fruit flavours and fine acid structure.
$23.90
Est. 1883, the Cape Banks Lighthouse is a significant orange monument standing as a sentinel on South Australia’s rugged South East coastline.
Region
100% Mount Gambier.
The grapes for this cool-climate Chardonnay are grown in Mount Gambier, the coolest mean maximum temperature average of any wine region in mainland Australia.
Winemakers notes
50% new French oak Hogshead barrels for 4 months, going through malo-latic (2nd ferment) changing the malo acids into lactic acid, the same as in milk and butter, giving it a creamy mouth feel.
50% select yeast ferment - single ferment only keeping the crisp lime, pink lady apple and mineral notes. This is ‘left on lees’ (the dead yeast after ferment) and is stirred to increase flavours and complexity.
We are very proud of our wines - we hope you enjoy them.
Dru Reschke - owner and vigneron
$29.90
Forget what you think Chardonnay tastes like. We have re-introduced the fruit and produced a very approachable wine that you’ll love getting to know – vibrant and citrusy with a creamy vanilla finish. Hand-crafted to perfection.
$26.90
White peach, white flowers , cream and cedar wood flavours.
$20.90
Perfect sparkling for summer with aromas of freshly picked honeysuckle glazed over soft citrus fruits with slight hints of baked brioche.
$46.90
Taste of freedom…
Without having the luxury of a preordained family history in wine, we relish the freedom and opportunity to cast our net far from the more established white wine regions closer to our home. Looking to embody the frontier spirit of Tasmania, deeply cool and remote, it seems fitting to us that this wine is brought to life in the bowels of the ground breaking and original MONA art gallery site.
Creation
We continue our obsession with Chardonnay, drinking and thinking about the best examples of this grape that we can find. Though we applaud the fine, flinty, and cordite-laden styles that the best Australian wines exhibit, we also love the balanced intensity and power evident in the best of Burgundy. To this end, this wine is sourced from an exquisite 37 year old north easterly facing vineyard sitting 75 meters above the Derwent River, and supplemented by fruit from a prominent Coal River vineyard. All fruit was handpicked then whole bunch pressed to largely old barrels for ferment. Post fermentation, all barrels were topped and sulphured to prevent MLF and retain natural acidity. Lees were lightly stirred only for the early part of maturation to build texture and complexity. Matured in old oak for 11 months.
A pure and tightly wound wine showing the muscle and intensity of the low yielding Derwent Valley site, and the fineness and acid line synonymous with the Coal River Valley. A shy and somewhat restraint nose exuding white flowers, peach, nectarine characters, and subtle hints of nougat and wood spice. On the palate, a bedrock of chalky minerality supports a core of intense stone fruit, framing its lingering acidity.
Ideal serving temperature is 12°C, and we love this wine with our homemade Japanese inspired Salmon Carpaccio garnished with avocado, nori, enoki mushrooms, sesame and a perky yuzu, citrus peel and soy dressing. Drink up to 5 years for a more complex expression…
We control what we can, the rest is chance.
$29.90
$29.90
Colour
Light, watery golden appearance with greenish tints.
Aroma
Lightly aromatic nose of white fruits.
Palate
Typical of early picked chardonnay with extremely elegant white fruit flavours, wonderful small bead and leaving a clean acidic taste in the mouth.
Cellaring
The low pH and wonderful balance of the wine means it will last for 10 – 20 years, gaining in complexity as it ages.
Vintage
Vintages continued to get earlier and we picked the chardonnay in mid-February – our earliest start so far. The weather was excellent and the fruit was sound.
Vinification
The base wine was whole bunch pressed and after 48 hours cold settling it was racked to a stainless-steel tank where it underwent its primary and malo-lactic fermentations. After protein (Bentonite) and cold stabilization, the base wine was transferred to the Lodestone winery, where Michael Sykes undertook the traditional champagne approach of a secondary fermentation in each bottle. At disgorgement 7.5 g/L of sugar was added.
General Comments
As of November 2018 this wine has had three separate disgorgements, the last in February 2018. It is an excellent aperitif and as some commentators think small bubbles a sign of quality, this is a very high-quality champagne style of wine, indeed as the bubbles are tiny. In blind tastings, it compares very favourably with non-aldehydic styles of champagne, such as Pol Roger.
$26.90
Colour
Bright and clear with hints of gold.
Aroma
White fruits and hints of melon.
Palate
Not very full flavoured but the typical Mosquito Hill honey dew melon in evidence. No noticeable wood flavours, so quite an elegant style.
Cellaring
As with all our chardonnay’s this will easily improve in the bottle for seven or so years and then maintain excellent drinking for 5-7 years more.
Vinification
The wine was made oxidatively, so no sulphur was added until the end of the alcoholic fermentation. The grapes were pressed and the juice was cooled in tank for 48 hours and then racked to French oak barrels, with about 20% being new barrels.
Comments
This is typical of the slightly lighter (lower in alcohol) style we are now making, with much less overt oak influence.
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Harvest
Grapes were handpicked early at B° 11.0, at a tonnage of 19Ha/Ha (1 tonne/acre).
Crush and Pressing
Immediate bag press with addition of sulphur.
Fermentation
The juice was cold settled for 48 hours and then transfered to French oak barriques, 15% of which were new. The juice was inoculated to start fermentation.
Maturation
The wine was left on lees in the barrels and underwent fortnightly topping up and batonnage. The wine remained in barrel for 11 months and then moved to stainless steel tank.
Assemblage
All barrels were assessed and all used in the final blend.
Bottling
Pre bottling sterile filtration undertaken
Finished Wine
The wine is relatively low in alcohol, (11.5%), due to the early picking. It is a citric acid tasting style with fairly subdued fruit character. It has developed very slowly as it has aged and as of August 2014 it remains extremely fresh and belies its 5 years of bottle age.
Comments
After the incredibly rich and high alcohol (15.5%) 2008 Chardonnay we went to the other extreme with the 2009 – producing a Chablis style wine. It is not a strong fruited wine but is very fresh tasting and is a perfect complement to all types of seafood and majority of Asian styled dishes.
$47.90
Harvested fro 515 vines, all clone G9V7, from the early ripening section of our Chardonnay block. A young fresh wine with a tight citrus line through the mid-palate with hints of spice and candied ginger. The use of 25% new oak (10 months) balances the elegant fruit.
Production 95 dozen.
$26.90
2020 Old Apple Block Chardonnay
750ML, 13.0% ALC/VOL
$74.90
Brilliantly clear with an array of aromas including lemon pith, fennel, light honeycomb and slightly grilled hazelnut.
The palate provides texture of pear skin and green apple with a mid palate line of concentrated lime juice leading to a tight long finish.
Enjoy young or watch it develop in your cellar over next 10 years.
100% whole bunch pressed and wild fermented in one year old oak for 10 months.
An exercise in excellence.
Alc 12.4%
Bottled 23rd February 2015
$38.90
Vineyard
The fruit for NGERINGA Chardonnay is planted on an easterly facing slope at 380m above sea level on a soil of sandy loam over clay. The top of the vineyard has views over Lake Alexandrina and the mouth of the Murray, which make themselves known on summer evenings with a strong cooling breeze despite daytime temperatures. The vines are planted at a density of 6800 vines/ha.
Winemaking
Whole bunch pressed directly into French oak barriques and puncheons. Natural fermentation with minimal temperature control. 100% natural malolactic fermentation. 20% new barrels. Élevage for 12 months on full lees to build texture and integrated layers of flavour. Minimal sulphur added prior to bottling.
Vintage
Promising rains in July and August gave way quickly to an extremely dry spring and above-average temperatures, with essentially none of the seasonal rains we rely upon from October through much of January. On the bright side, despite conditions at flowering, we had a better-than-ever fruit set that was consistent across all varieties. And then, just as vintage was becoming visible on the horizon, the miracle came: a perfectly-timed, drenching rainstorm hit South Australia on January 21 & 22, refreshing the vines in a way irrigation just cannot match. A second significant rain event in the first few days of February ensured that the vintage was saved. The harvest was very early, beginning in the middle of February, but not nearly as early as it would have been and the fruit was thoroughly revived. The result was higher-than-average yields, good acidity, moderate concentration and balanced, approachable wines. Winegrowing is rarely for the feint of heart!
$17.90
$28.90
Colour
Very pale straw with a light green rim
Nose
An amalgam of aromatics working in harmony – primarily yellow stone fruit (nectarine) and honeydew melon with soft pistachio nougat… and enchantingly/unexpectedly from this white grape variety, blueberry bavarois! Barely recognisable savoury French oak imparts a sensitive touch to sign off on a complex and appealing nose.
Palate
A soft and delicate mouth coating/laminated acidity fills out the palate and gently conveys the fermented spoils of Adelaide Hills Chardonnay. Showing more of a citrus edge, with lime splice and finger lime sweetness. Enticing teacake sponge flavours varietally laced with finely grated lemon zest. Already ready, yet no need to hurry – balanced and complete.
Origin: Adelaide Hills
Maturation: French oak (20% new, 80% seasoned)
Wine Analysis: Alc/Vol: 12.5%, Acidity: 6.1 g/L, pH: 3.14
Variety: Chardonnay
$34.90
Tasting Notes
From the Kuitpo sub-region of the Adelaide Hills; this barrel fermented Chardonnay presents a bouquet of dandelion, white peach and honey dew.
The palate unravels layers of lemon curd and yellow peach skins. Finished with a fresh balance of acid and fine tannins to add length and complexity.
$69.90
Simon Tolley 3 Pack contains one bottle each of:
Simon Tolley Chardonnay 2016 (RRP $35)
WINEMAKING
Hand picked grapes were gently whole pressed to seasoned French oak barrels using free-run juice only. A high solids, wild fermentation followed, giving the wine texture and complexity. The wine then underwent Malo-lactic fermentation with weekly batonage (stirring) for 6 months before bottling.
Simon Tolley Sauvignon Blanc (RRP $25)
WINEMAKING
Grapes were crushed and de-stemmed before gentle air bag pressing, taking the free-run juice fraction only. After cold settling for 48 hrs, the juice was inoculated with carefully selected yeast. A long, slow and cool fermentation followed before fining, filtering and bottling.
Simon Tolley Syrah 2016 (RRP $35)
WINEMAKING
The fruit was fermented over a 12 days and held on skins post ferment for 7 days. After light pressing the wine was racked to small French oak barrels and matured for 2 years. Bottled August 2018.
$22.90
HARVEST
A small parcel of carefully tended vines of Chardonnay fruit was harvested from the Tolley Vineyard in Woodside in March 2022.
WINEMAKING
Hand picked grapes were gently whole pressed to seasoned French oak barrels using free-run juice only. A high solids, wild fermentation followed, giving the wine texture and complexity. The wine then underwent Malo-lactic fermentation with weekly batonage (stirring) for 6 months before bottling.
CHARACTER
Strongly aromatic with hints of stone fruit, cashew and spice. A full bodied style with subtle and restrained oak.
RELEASE DATE
September 2017
ALCOHOL
12.5% alc/vol
SCREW CAP
To ensure freshness and longevity.
Join Simon and his family in realising their dream and date with destiny!
- Simon Tolley; Viticulturist
$17.90
With a fragrant cumquat nose and a distinctive spicy pear palate, accentuated by the new French oak, this fortified wine displays a modish sweetness without being over the top.
Screw cap.
19% alc.
Drink now to forever.
$29.90
Single vineyard estate grown wooded chardonnay was handpicked from our vineyard at Norton Summit. The wine was barrel fermented in new French oak. With aromas of pear, citrus and biscuit, this complex wine shows absolutely pristine varietal definition. Deep, concentrated palate with crisp finish and lingering orchard fruit, showing great balance and elegance.
Screwcap.
13.5% alc.
$19.90
Elder Hall Sparkling Chardonnay Pinot Noir is delicious easy drinking sparkling wine blended from the classic champagne grape varietals of Chardonnay and Pinot Noir. It is lively and fresh with lifted citrus and stone fruit aromas complemented by a creamy texture and crisp finish.
Soul Growers are proud to partner with the University of Adelaide's Elder hall and has named this wine in the honour of one of Australia's finest concert Halls.
Selected from cool climate chardonnay and pinot noir vineyards and comprising of 80% chardonnay and 20% pinot noir.
Production
500 dozen