90 points – Stephen Tanzer, International Wine Cellar
Bright yellow. Fresh, tangy citrus and pear aromas, with mineral and fennel nuances. Brisk, tightly wound and elegant, with excellent energy and precision; the citrus notes soften with air and show an orange/tangerine quality perked up by oak spices. Finishes on a lively note of lime zest, with lingering stony traces. This is very pretty.
90 points – James Halliday
Toasty oak and intense lemony / citrussy fruit. Long and sinuous
 

A very classy Chardonnay, beautifully suited to Blanquette of veal, Roast chicken, Chicken Chasseur, will also partner a multitude of fish dishes, e.g. Braised calamari, Prawn Satay, Lobster with a Remoulade Sauce, Prawns grilled in their shell, red mullet, Sea trout with almonds. Alternative choices of Indonesian fried chicken, chicken stir-fry, Waldorf salad or better still, goat’s cheese, pear and walnut salad.

Grown in the cool region of Macedon Ranges Victoria, 600m above sea level, the fruit arrives at the winery at a naturally low temperature allowing whole bunch pressing. This results in very high quality juice with well-defined fruit flavours, low phenolic extraction and very low solids levels. After overnight settling the juice is racked into French oak barriques and a yeast culture is added. Following primary fermentation, sulphur dioxide is added to the wine to prevent malolactic fermentation. The lack of malolactic allows the wine to truly express its fruit characters and also gives a wine better aging potential. This is followed by 8 months maturation on yeast lees. The 2003/2004 growing season was warm and very dry. The fruit was hand picked on 7th of May at 12.8 degrees Beaume. The fruit quality was excellent with good flavours and richness.

Technical Data:
pH 3.3
Titratable acidity 8.2 grams per litre
Residual sugar 0.5 grams per litre