Superman chard. Clark Kent personality of exuberant, quaffing, ripe white peach, honeydew, pink grapefruit and guava. Superman talents of honed, taut, single vineyard unwooded chardonnay of high altitude nerves. A multitalented superhero that will confidently leap all manner of cuisines. 90 Points; Tyson Stelzer; Wine Taste

And the last word belongs to Mike Press; My philosophy, after 42 years of winemaking, is that making good wine starts at the vineyard site selection and not at the crusher as traditionally has been the case,” Mike says. “The design of a great wine starts in the vineyard and at this point of my career I am privileged to be influential at this very first stage of wine creation.” “I guess I could say this is my dream come true being instrumental in every stage of wine production vine to bottle.” “I must admit that I am extremely proud of the end result!”

By some measure, the most complex wine of the three ’07 Moorooduc chardonnays, with strong structure surrounding the fruit; its strength lies in its depth as much as its length. Screwcap. 13.5% alc. Rating 96 Points; Drink 2019 $55 Date Tasted Feb 09 James Halliday Australian Wine Companion 2011

From our oldest vines (planted in 1983) the quality of the fruit allows for more solids in the ferment, more new oak and more lees stirring to obtain complexity and depth, without losing the unique fruit character that is the expression of the Moorooduc Estate terroir.

Medium to deep straw colour in bright condition. Initially the wine displays Moss Wood’s typical fruit aromas of a predominance of melon and peach, with a lime and citrus lift, as well as orange marmalade. In the background there are interesting complex notes of malt and spice and some butter, toffee and smoked meat from the malolactic fermentation. The oak notes add to the cinnamon-like spiciness and add charry, toasty characters. This is a full bodied wine, with lively acidity that gives a cleansing minerality to the palate. The fruit flavours are of limes and peach, and which combine with toffee, cinnamon and there is an almost mushroom or truffle-like earthiness on the finish. The tannins are firm but the texture is smooth and the charry, malt biscuit oak flavours round out the finish.

Fruit sourced from Benwerrin Vineyard at picturesque Oakbank, with vineyard aspect being integral to the production of the highest quality fruit from the 20 year old vines which were planted on a northerly facing slope.  This combination of cool climate and long days of sunshine creates flavour and aromatic qualities, to craft a wine of depth and character.  A single vineyard wine, fruit is hand harvested.  The 2010 season produced cool growing conditions, and some timely heat in February assisted these low yielding vines to slowly build flavour and intenity of the fruit.

Lightly pressed, only free run juice is used.  Solids ferment carried out in 100% new French oak barrels. Weekly lees stirring for up to eight weeks until malo-lactic fermentation was complete.  This wine was then stored in oak for a further six months, prior to blending with an un-oaked portion.  The wine is then filtered once prior to bottling.

With fine lemon and straw colour;  the bouquet displays cool climate white peach & nectarine fruit aromas with the subtle use of fine French oak which has added creamy complexity.   The palate is rich, soft and creamy, an elegant Chardonnay. The long balanced palate has delicate fruit and spice characters with great balance and length.

Try a salad of grilled scallops with witlof, blue cheese and hazelnut. The richness, complexity and structure of this wine dictate that it will repay careful cellaring over the next five years

Shares the bright colour of all three Oakridge's 10 chardonnays; this, like the Duck's Lane, is a single vineyard, indeed single block, wine; like its sister 864 Pinot Noir, the flavour surges explosively in the mouth, and is amazingly long on the finish and equally notably on the prolonged aftertaste. A brilliant wine. Price: $72; Drink To: 2017; Rating: 97 Points; James Halliday Wine Companion

This vintage of Oakridge 864 chardonnay was grown on the renowned Lusatia Park Vineyard in the Woori Yallock sub-region of the Yarra Valley. It’s a real beauty. Manages to cram great complexity into a fluid, textured – indeed, easy-to-like – drinking white. It’s full of funk and chalk and lactose, but lemon, oatmeal and ripe, fleshy nectarine play starring roles too.  Long, spicy, matchsticky finish. Toasty oak dolls things up a fraction. Nothing underdone about this. A beautiful, long, complex white wine. Rated : 95 Points Alcohol : 13.3% Price : $72 Closure : Screwcap Drink : 2013 - 2019; By Campbell Mattinson; The Wine Front

Since its founding in 1978, Oakridge has been making wine in the Yarra Valley and has evolved as an outstanding winery, regularly producing wines of exemplary quality and supported by a welcoming cellar door and restaurant. The 864 wines are only released in the best of years and produce only small quantities.

Bright, clear crimson-purple; the bouquet is wonderfully fragrant and pure, but it is the astounding length and drive of the palate that makes this wine so special; red fruits and fine spicy tannins are spun together like a silk brocade. Winemaking of the highest calibre. 97 Points; James Halliday

This is a beauty. I’m guessing that it’s the vintage but it’s a thoroughly different style to previous Oakridge pinots. No sign of any stewed fruit flavors. It’s shot with spice and twigs, sexed up with cedary/smoky oak, fleshed with bright, clear cherried fruit and then grainy and savoury through the finish. it feels compact and controlled until the finish, when it suddenly feels expansive. 95 Points Campbell Mattinson, The Wine Front

Light straw-gold. A ripe chardonnay expression – almost peachy stone fruit, fig, lime skin, baby-pine and toast. A rich, almost opulent palate, sweet fruited and deep. Fruit salad, green melon, quince and toffee apple, supported by a fine, long acidity and strong citrus tang. It is both long and persistent, with echo’s of toast and citrus peel in the aftertaste. Sourced primarily from vineyards in Seville – Ainsworth, Bateman and Killara. Made from hand-picked, low yielding grapes. Vinified using traditional methods, whole bunch pressed directly to oak puncheons and fermented with natural yeasts. 12.8%, 1000 cases made.

Light straw-green; even at this third-tier level, has the hallmark complexity of Oakridge chardonnays, reflecting in part whole bunch pressing direct to puncheons with wild yeast fermentation; the exceptional length is sustained by the natural acidity. Drink To: 2017; Rating: 95 Points; James Halliday WIne Companion

This is the finest sub-$40 chardonnay I have ever tasted. Mr Chardonnay, Dave Bicknell, has conjured new levels of purity, definition and focus of grapefruit, lemon and white peach, flowing into a very long finish that glistens with minerality and taut acid tension. Underlying nuances of complexing charcuterie and fine almond French oak never distract from unadulterated and seamless fruit purity. Vintage: 2010 Score: 95 points; Tyson Stelzer

This is a very interesting chardonnay. It smells sweet and bubble-gummy, which if nothing else lends the wine a seductive element. It lures you in. The palate is then lean and lemony, watery in part but grapefruity too. Maybe even a touch of half-ripe nectarine. Accordingly, it gives the wine a direct, piercing shape through the mouth – before a burst of toasty, fruity, bitter flavour unleashes on the finish. It’s a wine of acts. Beginning, middle and end. It needs time, but it’s a beauty. 94 Points. Campbell Mattinson.

Phi's point of physical intersection is the Shelmerdine's Lusatia Park Vineyard, on the red volcanic soil of the southern side of Victoria's Yarra Valley. The seeds of Phi were sown in 2002, when De Bortoli entered a grape purchase agreement....A very similar approach is taken with the 2005 Chardonnay, the only differences being whole bunch pressing (as opposed to crushing) and the use of a small percentage of new oak. When you taste the wines next to each other the flavour differences (although obvious) are less important than the textural and structural similarities: they share subtlety, elegance and restraint that is more European than Australian (the alcohol of the sauvignon is 13.5%, the chardonnay 13). The motto of these wines must surely be "less is more". James Halliday - Weekend Australian

A complex and restrained wine, exhibiting, pear, mineral and a hint of citrus character on the bouquet; the palate is tightly wound with refined texture, and a delicate use of oak that merely acts as seasoning; long, fine and worthy of serious consideration for ageing. Screwcap. 12% alc. Rating 96 Points; Drink 2018 Release Price $48 Date Tasted Dec 08 James Halliday Wine Companion

PHI Lusatia Park wines are the result of a collaboration between wine industry figures Stephen and Kate Shelmerdine, Steve Webber and Leanne De Bortoli. This stylish chardonnay has a savoury, herby touch to subtle white peach and fig-like fruit, dressed in balanced spicy oak. All is in mellow harmony, and it reveals more complexity as it breathes in the glass. It’s smooth and elegant in the mouth with a powdery-dry finish. 5 Stars Epicure, The Age 

Scoop. You've never heard of PHI before, and as we write, neither has anyone else outside the De Bortoli and Shelmerdine inner circles. You read it here first, and after you taste it you'll never ever forget it. This joint venture wine is sourced from Shelmerdine's Lusatia Park Vineyard high in the north of the Yarra Valley, and made by superstars Steve Webber and Bill Downie at De Bortoli. Never has a union been so seamless.

The first Yattarna I have tasted that I really want to drink again. This is a first-rate chardonnay whose bright citrus and lemon fruit integrates seamlessly with creamy leesy, butterscotch malolactic flavours and newish matchstick French oak spiced with cloves and cinnamon. Its brightness and clarity are truly exceptional, as are the length and persistence of its minerally finish and flinty acids. (18.9, Drink 2005-2009, $140 retail, approx.) 96/100 Jeremy Oliver

A cut above the standard '01 Petaluma Chardonnay. Tiers isn't heaps bigger than its sibling; instead it excels in finesse, though that doesn't mean it lacks power. The bouquet is elegant and subtly complex with a lovely interplay between oak and nectarine, apple and lime fruit notes. Touches of nuts, hard toffee and wheatmeal add complexity, and it finishes very long with dry austerity. Enjoy with pan-fried flounder. Huon Hooke & Ralph Kyte-Powell

Finely tuned and structured; seamlessly balanced and integrated winemaker inputs; melon, fig and cashew, all the components balanced. Drinking: 2011 Rating: 95 Points; James Halliday Wine Companion

The run of very good to excellent vintages for chardonnay in Margaret River almost defies belief: the years from 2004 to 2010 have certainly produced outstanding chardonnays for Pierro. While each vintages produces a unique wine, the quality has been uniformly high. The 2009 vintage saw cool, mild weather with no extremes of heat, decent rains at the right times, and moderate crops given time to ripen slowly. Some felt it has been the West's best ever white wine vintage.

There's a purity about the 2009 Pierro Chardonnay that sets it apart in the first flush of youth: intense ripe, juicy white peach and nectarine flavours that are deep, long and primal. As well as this, there's a delicacy and finesse that will remain part of its makeup, some hints of cedary oak that will blow away and a smooth viscosity that will become softer and creamier – all adding to the satisfying complexity that age brings. For now, there's a tangy, zesty, vibrance in the mid-palate and a refreshing, cleansing acidity that enables the wine to finish crisp and dry. Hard to resist.

This pricey Margaret River tour de force has evolved in complexity and refinement over the years. The '09 is still powerful with rich peach and melon-like fruit at the core but elements of nutty and buttery complexity have increased in importance. The palate is creamy in texture, full-bodied and firm with a long finish. Vintage: 2009 Score: 5 Stars; Ralph Kyte-Powell; Source: Epicure - The Age

One of the most immediately complex and intriguing of all the Pierro chardonnays released to date. The nose shows some light toast, butterscotch and the fruit of white peach.On the palate the richness and intensity is soon evident. Immensley powerful and tightly framed -in fact one of the tightest - it shows its deep and amazing length and power that carries so effortlessly to a long finish. It's a wine I would like to drink over the next four years. 96 Points; Ray Jordan, The West Australian Wine Guide 2012.

Light-medium yellow with green tints, indicating freshness. A very youthful, vital, clean and zesty chardonnay that leaps out of the glass. The palate is energetic and driving, bright and long. An outstanding wine that will age superbly; 95 Points; Huon Hooke, Gourmet Traveller Wine Magazine, Dec/ Jan 2012.

Bright straw-green; a very complex wine reflecting assured handling of 100% barrel ferment that builds texture, complexity and structure without diminishing the mix of white peach, nectarine, melon and grapefruit flavours. Drink to 2019 95 points James Halliday, Wine Companion

Port Phillip Estate is located at Red Hill on the Mornington Peninsula. The maritime climate and southerly latitude combined with the estate’s deep red loam soils are ideal for cool climate viticulture. The vineyard is set in a sheltered natural amphitheatre with north and north-east facing slopes providing excellent drainage and exposure to sunlight. The 2008 vintage was characterised by an early start and above average yields. The unseasonably cool February greatly enhanced the aromatic qualities of the wines.

Bright, colour; a savoury and complex wine showing characuterie, lemon blossom, grilled cashew and fennel; the palate is tightly wound, fresh, vibrant, long and complete, offering texture, crunchy acidity and a linear conclusion. Screwcap, 13.5% alc. To 2018. $30; 96 Points. James Halliday Australian Wine Companion 2012 Edition.   

An elaborately made, pale Mornington Peninsula chardonnay with plenty of personality. The nose is a complex, seamless melange of poached nectarine, grapefruit, spicy oak, burnt match and chalky aromas. In the mouth it has an attractively creamy, pleasantly layered feel with excellent balance and persistence.5 Stars; Ralph Kyte-Powell, The Age, Epicure, Tuesday 19th May, 2011.

Goulburn Valley. The wine exhibits lemon and cinnamon spice with biscuit-like characters and is a touch floral. The fresh fruit character makes this an attractive alternative to unwooded styles.

A luscious blend of cooler climate fruit creates a lively palate of intense flavours of nectarine, rockmelon and vanilla with a creamy texture. Winemaker notes.

Scorpo produce two Chardonnays, the Aubaine being the lighter of the two. It is deceptively pale in the glass, and exhibits attractive grapefruit and nectarine, delicate minerality, and lees derived complexity on the nose. The palate shows more nectarine fruit, and flaunts a wonderfully slippery texture, as well as acidity that is at once delicate and vibrant with a savoury finish. All in all, a damn smart Chardonnay, especially given the price point. We enjoyed it with fennel and cherry tomato stuffed Rainbow Trout, a very neat match indeed. Angus Davies

'Pale colour; a nectarine and stoney, mineral bouquet; the emphasis is on the textural, with vibrant acidity providing a counterpoint to the depth of mid-palate fruit; long and savoury finish. Diam. 13.5% alc. Rating 93 Drink 2014' - James Halliday

Paul Scorpo has a background as a horticulturist/landscape architect, working on major projects ranging from private gardens to golf courses in Australia, Europe and Asia. His family has a love of food, wine and gardens, all of which led to them buying a derelict apple and cherry orchard on gentle rolling hills between Port Phillip and Westernport bays. Part of a ridge system that climbs up to Red Hill, it offers north and northeast-facing slopes on red-brown, clay loam soils. They have established pinot gris (4.84 ha), pinot noir (2.8 ha), chardonnay (1 ha) and shiraz (1 ha). - James Halliday.

'Light, bright green; while the bouquet doesn't give too much away, the palate has a superb tactile quality that incites saliva to flow; the citrus component in the spectrum of stone fruit flavours lies at the heart of that tactile quality, for it is sweet, not sour. Diam. 13.5% alc. Rating 95' - James Halliday.

This Chardonnay is 100% barrel fermented in french oak with 25% of this being new oak. To add complexity to the wine all of it goes through natural yeast fermentation, as well all of it goes through complete malo-lactic fermentation. This wine received extended lees contact for ten months with weekly stirring. Then a further eight months barrel maturation. The longer time in barrel restricts this wines openness for a few months so be patient. Minimal handling and filtration ensures maximum flavour is retained.

This wine shows a lifted bouquet of white peach, nectarine with lime overtones. The fruit follows onto the palate including sensible acid and seamless integration of oak. This wine is extremely well balanced showing texture, minerality and a vibrant structure with a long lingering mouth feel. This wine will cellar for 10 years plus.

The origins of the Adelaide Hills as a premium wine growing region stretch as far back as 170 years but it was a tick over 40 years ago that the region was revived and quickly established itself as one of, if not Australia's best cool climate regions producing the majority of super premium white - particularly Chardonnay and Sauvignon Blanc in South Australia. The Adelaide Hills is bordered to the north by the Barossa and Eden Valleys but importantly is a much higher altitude resulting in much cooler conditions which suit Chardonnay and Sauvignon Blanc.

The Starlite Adelaide Hills Chardonnay 2011 is sourced from a single vineyard in the high altitude Kenton Valley, a premium cool climate site with an altitude of 500 metres above sea level and rainfall not dissimilar to Bordeaux in France! 2011 was an unusually cool and wet vintage, with above average rainfall prior to vintage. The ripening season was cool and long, the resultant wine rich in aromatics and crisp acidity.

Frustrated by the price creep of particularly, 'big company' wines, we set out to make the best possible example of a single vineyard, high altitude, Adelaide Hills Chardonnay while keeping the resultant cost 'real' - this being the brief for all Starlite Wines produced by WineStar. While the target was a sub-$20 retail point, with our resources we have managed to come in well under that mark with quality that punches well above the very modest price.

The Starlite Adelaide Hills Chardonnay 2011 is unashamedly fruit driven with freshness and purity the region is famous for. It shows ample white fleshy stone fruit - nectarines, peach, pear and hints of grapefruit. The fruit fills the mouth and the crisp acidity on a long finish provides the texture and balance. This will 'fatten up' further over the next year or two and we believe it to be a bargain for this money.

A long line of fine, cool, high altitude acidity is the fingerprint of one of my favourite high altitude Adelaide Hills vineyards, painstakingly tended by a talented industry legend. He's captured exuberant white peach, honeydew, pink grapefruit and guava, making this a multidextrous quaffer on the table. $13 at WineStar. 90 Points; Tyson Stelzer; Wine Taste Edition 36; October 14th, 2011

Pale gold, with a green tinge. Exotic herbal lemon and lime with a hint of spicy oak. Full flavoured exotic lemon and lime, with a nice balance of creaminess provided by the extended contact with yeast lees. The expansive palate is kept nicely in check by a fresh tangy acid finish.

The 2010 season was an ideal season with regular seasonal rainfall providing just enough moisture to ensure the vines were happy throughout the season. Temperatures were slightly above average during ripening, though without any heat spikes, ensuring consistent flavour development and beautifully clean fruit.

The grapes for the Stonier Chardonnay were selected from several long term vineyard owners for Stonier, centred near Merricks, Balnarring and Merricks North. With the long history of Stonier on the Mornington Peninsula, most of these vineyards are now in excess of 15 years old, with many more than 20 years old.

The 2010 Stonier Chardonnay was fermented predominately (85%) in French oak barriques (10% new) with occasional lees stirring and with most of the barrels undergoing malo-lactic fermentation. To help maintain the lovely fresh style of the Stonier Chardonnay we also fermented nearly 15% of the blend in temperature controlled stainless steel, withholding the malo-lactic fermentation of this component to preserve the crispness provided by the high natural acidity.

The Reserve blocks are predominantly in cooler sites in Merricks and Merricks North so were harvested slightly later in the season than some of the younger Stonier vineyards, avoiding the really hot days in February and early March. The fruit displayed excellent flavour at slightly lower sugar levels than in previous years, but maintained great natural acidity. 100% barrel fermented in French oak barriques, of which 30% was new, with natural malolactic fermentation occurring in all the barrels. The wine was leesstirred monthly during the eleven months in barrel, before racking and filtering prior to bottling.

Pale gold with bright green tinges. Lemon and grapefruit aromas, with hints of peach and hazelnut are supported by well integrated French oak. Fine and minerally palate, with great intensity of lemon fruit and cream in the mid to back palate. Excellent length and balance, finishes with clean acidity.