Ashton Hills Piccadilly Valley Chardonnay 2020 (RRP $40 WM $34.90)

Anderson Hill 'O Series' Chardonnay 2018 (RRP $45 WM $34.90)

$34.90

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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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Anderson Hill 'Willy Wagtail' Sauvignon Blanc 2021 (RRP $25 WM $20.90)

$20.90

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Appearance
Clear, pale lemon.

Nose 
This wine smells like fresh-cut grass, mouth-watering pineapple sorbet and juicy green apples.

Palate
It lands on the palate with a lime soda effervescence followed by guava and apple juice characters.

Region 
Lenswood, Adelaide Hills, South Australia

Variety 
100% Single Vineyard Sauvignon Blanc

Alcohol 13.0% 

Oak 
Unwooded

Cellaring 
Best enjoyed upon release. Food Pairing Suggestion：Fresh oyster or light seasoned seafood such as steam sole with spring onion. Thai Chicken salad with fresh herbs and fish sauce. Goat cheese.

 

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Anderson Hill Sparkling Chardonnay 2020 (RRP $27 WM $22.90)

$22.90

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Appearance
Bright, clear lemon colour with a fine mousse of delicate bubbles.

Nose
Crunchy red apple, white peach and abundant citrus fruits carry from nose to palate

Palate
Clean, vibrant and a satisfying dry finish with lip-smacking acidity that draws you in for another glass (or two). 

Region
Lenswood, Adelaide Hills, South Australia

Variety
Single Vineyard Chardonnay 

Alcohol
13.2%  

Oak
Unwooded

Cellaring
10 years

Food Pairing Suggestion：Good as a light aperitif and with fresh seafood such as oysters and sashimi. Light-flavoured dishes such as chicken salad, or soft cheese and fruit platter also recommended.

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Barratt Piccadilly Valley Sauvignon Blanc 2021 (RRP $25 WM $21.90)

$21.90

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Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.

Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled. Alcohol 12.5%.

Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.

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