Chaffey Bros. Wine Co. Tripelpunkt: Tri-Vineyard Textural Riesling 2021 (RRP $26 WM $21.90)

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

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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.

Nose

White peach and fresh green apple along with Jasmin, Crème Brulee and a hint of spice from French oak.

Mouth

Yellow 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.

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