A delicious creamy texture, lively acidity and balanced palate. Add to that a generous helping of stone fruit and you’ve got a complex, yet approachable wine.
Australia has been growing this variety for about 150 years and this sub-region of Broke Fordwich has some of the oldest vines in the country.Typically, it has tropical fruit with a rich spicy palate and is made in a medium bodied dry style without oak. Our White Label Verdelho has been selected for pristine fruit, finesse and refreshing acidity.
Literally translates as ‘white from white’ and refers to a classic champagne style made entirely from chardonnay. We can’t call ours champagne, but we make it in a method traditional to this famous sparkling wine region. We pick the chardonnay grapes at lower sugar levels which gives fruit with crisp green apple characters and refreshing acidity. We ferment in stainless steel and then blend with wine from previous vintages to create our ‘house style’. More yeast is added to this blend which is then bottled where it undergoes secondary fermentation (to create the bubbles and keep them trapped in the bottle). The sparkling wine then stays ‘on lees’ for 18 months to develop toasty, biscuit notes. It’s a crisp, fresh style and just in time for spring and the summer season.
Our Ceres Hill Semillon is generously aromatic with light and crisp palate. Single vineyard and sustainably farmed.
Here in Broke Fordwich Verdelho has established itself as a truly unique wine with classic varietal definition and structure.Our White Label has been selected fromingle block of our old vine Verdelho selected on the basis that it provides a combination of fruit flavours with medium bodied richness and strength of acidity.
From our home block Ceres Hill vineyard and planted over two decades ago with the help of parents and the hinderance of small children. The grey clay, south facing slope has reduced direct sun exposure and allows the opportunity to make an elegant style of chardonnay. We ferment in older French oak puncheons using high solids, natural yeasts and a moderate ferment temperature to achieve complex savoury notes. Post ferment, lees contact and batonage is used to create mid palate weight and texture. Delicious now but this style lends itself to ageing for extra complexity.
A dozen bottles of a crowd favourite 2019 Margan Chardonnay at an irrestible price. A delicious creamy texture, lively acidity and balanced palate. Add to that a generous helping of stone fruit and you’ve got a complex, yet approachable chardonnay.
Old, low yielding vines give us ripe flavours at lower sugars and higher acidity which allows me to make textured wines with less oak and finer flavour profiles. The White Label Chardonnay is picked from the old Saxonvale vineyard and is fermented in new French oak puncheons using natural yeast and a high percentage of grape solids in the ferment.
The most unique variety the Hunter Valley produces. Traditionally a very lean austere wine when young however the volcanic soil of Broke Fordwich provides more palate weight and ripeness than most Hunter producers.