Brokenwood Wines, in the heart of the Hunter Valley, can lay claim to not only an iconic vineyard with the Graveyard Vineyard but to the preservation of a wine fraternity that proudly has as its mission statement, 'to make great wine and have fun.' The Hunter Valley is renowned for its dry table wines of Semillon and Shiraz. Brokenwood's production of these is further supported by premium grapes sources 'from all the right regions for all the right reasons' such as Orange, Beechworth and McLaren Vale.

Beechworth neighbour Rick Kinzbrunner from Giaconda has had immense success with his Beechworth Chardonnay, highlighting the great quality of this region. The Indigo property has different soils, aspect, clones and vine age, but it is another great example of what this region can do for Chardonnay. Minimum winemaker input to let the regional characteristics shine through. In Beechworth, two things really stand out; the consistent high quality of the grapes as the vines approach 20years, and the stability of the weather. 

The most balletic wine among this stellar suite of chardonnays, each spanning one of Australia's premium regions. A pirouette of pumice and a mineral twirl. Granitic of feel. Good terroir-to-glass transfer. A whiff of nectarine, white peach, fig and toasted almond. Yet lightweight, despite the paradoxical intensity of flavour and streamlined length. This will age well. Date: Dec 2021; Alcohol: 12.5%; Price: $75.00; Drink by: 2031; Rating: 95 Points & Special Value Star; Ned Goodwin MW; James Halliday Wine Companion

Beechworth can’t be far off earning a reputation for Chardonnay as prestigious as that of the Yarra Valley and Mornington if recent tastings from the region are anything to go by. This wine is a case in point. The fruit for this stunner comes from a Beechworth vineyard planted in 1999. The 20+ year old vines are producing fruit so fine and elegant that I expect many might mistake this for premier cru Burgundy in a blind tasting. The fruit aromas are pristine and delicate – grapefruit, lemon zest and white peach. Barrel fermented in 30% new oak shows up as a silky vanilla-scented cream. In the background is a lovely fresh hay and river pebble minerality. Such brightness on the palate with lifted pink grapefruit slices and lots of white nectarine; actually that undersells it, it’s a whole orchard of gently ripening stone fruit. Vibrant acidity and a delicate seashell salinity promise this has a long and remarkable life ahead of it. Date: May 2023; Price: 75.00; Drink: 2025-2031; Rating: 95 Points; Nicole Bilson; Wine Pilot