For centuries Chardonnay has been responsible for the great white wines of Burgundy and Chablis in France. In the last 15 years it has been widely planted in the New World wine regions of California, Australia, New Zealand and South America, producing wines of similar pedigree and acclaim. The cool climate area of the King Valley is perfect for the Chardonnay variety due to it’s long ripening season retaining high levels of natural acidity.

Brown Brothers owned Whitlands and Banksdale vineyards high up in the King Valley were utilised to make this wine. It was harvested in parcels from mid February to early April at a range of baumé levels from 11.4° to 12.9°. 60 percent of this wine was fermented and aged for eight months in French oak of which 10 percent was new. The wine was bottled with an alcohol of 13.5%, a pH of 3.35 and an acid level of 6.1g/L.

This stylish Chardonnay would be a fantastic accompaniment to pan fried bream or flathead fillets with a lemon infused hollandaise dressing. Try it with a smoked salmon salad with capers and green olives. Or, as an interesting alternative, a ripe camembert with thinly sliced pear.

Featuring a pale golden colour in the glass, this Chardonnay displays fresh, lifted aromas of pear and peach with subtle oak influences. On the palate the wine displays elegant stone fruit and pear flavours along with green apple notes from the cool climate King Valley grapes. This wine has a light to medium texture, balanced by a refreshing acidity. Enjoy now or cellar for up to 3 – 4 years from vintage.