Yering Station have been growing grapes since the 1830s and bottling their wines on the property since the 1850s. Touted as Victoria's first winery, they have consistently produced some of Australia's most recognizeable, most highly awarded and most dependable table wines, since the resurgence of Yarra Valley as a winegrowing region. Today's Yering Station winemaking team know good Chardonnay fruit when they see it, choosing the finest parcels for your Village, selected on the basis of good flavour profiles and clear varietal expression.

Only ever made in the most exceptional vintage years, a Yarra Valley flagship of superior structure, styling and finesse. Yering Station are always very excited when they can bring in a harvest of such quality, a wine of great elegance, remarkable intensity of fruit and exquisite balance. Everything that a first growth in Chardonnay should be, treated to wild yeast and barrel ferments, as always for a reserve wine by this artisanal team, extremely limited in production.

One of Victoria's, indeed the nation's, first ever Chardonnay, the ancient plots at Yering Station are still producing grapes which form the backbone to some of the most enduring Yarra Valley vintages. There are a number of Yering Station editions of Chardonnay each year, even within the precious old vineyards there are unique individual microclimes, determining each parcel's eligibility for inclusion. Priority is given to limiting yields, thereby optimising flavour. A rich course of wild yeast oak barrel ferments achieves a big, golden Chardonnay wine.

Originally planted in 1997, the Yal Yal property has been trained since establishment to yield limited harvests of the finest fruit. A source of Chardonnay for Mornington's most distinguished labels, the pick of crop was set aside in 2009 for inaugural release, it met with resounding critical acclaim and sold out within a few months.Treated to a course of rich barrel ferments and a term of age in fine French oak, Yal Yal defines the stately style of Mornington Chardonnay, a match to marinated spatchcock and truffled white meat recipes.

A generously proportioned, single vineyard wine from the Yabby Lake property at Tuerong. Inspired by the great Chardonnays of Burgundy, Yabby Lake are an articulation of the auspicious terroir and climes of Mornington. A blend of three splendid clones, P58 from Block 1, B76 from Block 4 and the Mendoza off Blocks 1 and 6, each planted to a specific regimen of aspects and soil, are exactingly crafted and assembled. A long term commitment to producing the finest Chardonnay has achieved the creation of a truly remarkable wine.

Exclusively Mendoza clone Chardonnay, hand picked off the propitious vines at parcel 1 of the illustrious Block 6 at Yabby Lake's Tuerong vineyard on the Mornington Peninsula. Grapes are crushed and pressed along with the complete solids into a selection of seasoned and new, tightly grained 500 litre French oak puncheons, naturally vinified for three weeks through the action of wild indigenous yeasts, followed by eleven months maturation. An exotic array of applejack, citrus blossom, grapefruit pith, almond meal and flint aromas, a precise mineral intensity.

Xanadu's salubrious vineyards are at the heart of Margaret River's most prestigious viticultural precinct. Warm growing seasons with cooling sea breezes create the perfect maritime growing climes. It is here that Chardonnay takes on an added dimension that's unique to Margaret River. More concentrated and more complex, more viscous and more tangy, without being weighty or cloying. The voluptuous fruit lends itself to wild yeast ferments and luxurious lees regimens, Xanadu's award winning team are masterful at both.

While the wood treatment in Wynns Chardonnay has gradually been reduced over the years, the style of oak is refined and plays an important but subtle role, enhancing the varietal characters through the use of techniques which ensure complexity. As a young wine it displays vital expressions of fresh cut melon, figs and citrus fruit finely balanced by vanillin oak. Hints of butterscotch and roasted nuts evolve as the wine ages. The enduring tradition continues at Wynns, a highly attractive Chardonnay that's immediately enjoyable yet ages magnificently.

The Wilyabrup subregion of Margaret River is widely acclaimed by industry pundits as the source of Australia's finest Chardonnay. Woodland's consuming ambition is to create wines which emulate the great vineyards of the world. There is less than a hectare of low yielding Chardonnay at Woodlands and output is highly limited. Woodlands is produced exclusively from Mendoza, the clone that made Margaret River famous for Chardonnay. A luxurious regimen of lees stirring and new oak fermentation adds mouth filling textures and rich complexity.

Hand picked off a precious hectare of vines, planted to a felicitious bequeath of deep loam topsoils over clay, along the crest of a southerly slope at the very heart of the Woodland vineyards. Grapes are shunted up the hill to the Woodland wineworks for immediate pressing, wild indigenous yeast ferments and ten months lees stirring battonage in fine oak. Opulent yet refined, fragrant of chamomile and honeysuckle grapefruits, abundant with orchard characters, roasted hazelnuts and maritime salinity, a pebble and oyster shell minerality which conjures up tradewinds and briny tropical seas.

Welcome Margaret River Chardonnay of exuberance and profound weight of fruit, treated to the best in luxury French oak. The Atticus Finch range is small in volume yet imposing in depth and breadth, only ever produced of the finest vintages, an elite site which provided harvests to the most prestigious brands. Biological farming is a passion at Clairault, the achievement being the highest quality Chardonnay, only the healthiest grapes are picked, a portion are included as whole bunches, oak fermented in a high proportion of French barriques, rested for malolactic and a judicious term of age.

The fundamentals of success at Witchmount were sowed through the establishment of superior vineyards and a highly accomplished viticultural team. Crafted from parcels of hand picked fruit, gently pressed and treated to indigenous yeast ferments, followed by six months of luxurious, lees stirring battonage in a selection of the finest French oak. A satiating melody of jasmine florals and lemon curd richness, over lovely creamy textures, Olivia's Paddock strikes the perfect balance between bold fruit character, fawning oak and crisp orchard acidity.

Wirra Wirra patriarch Greg Trott venerated cricket as the most noble of pursuits. He even built his very own concrete pitch at the family farm to emulate his heroes. Trotty aspired to wearing the famous baggy green cap of the national team, even if only to carry the drinks as twelfth man. It's a certainty that if the drinks tray offered Wirra Wirra, Trott would have been warmly welcomed as an essential member of the team. A sensation in Adelaide Hills Chardonnay, richly barrel fermented, a match to the freshest seafood or seared white meat recipes.

A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Fashioned from fruit of the highest quality, luxuriously fermented in fine French oak, textural and rich, effusive, unmistakably Mornington and thoroughly invigorating.

The Premier Cru of Fourchaume sprawls along a northern extension, of the auspicious slope which hosts Chablis seven most distinguished Grand Crus. A small path divides the two precincts, Vaulorent is a smaller delineation at the very south of Fourchaume, directly adjacent to the great Grand Crus of Les Preuses. Vaulorent yields a powerfully aromatic wine of concentration, structure and grace, its statuesque elegance is matched by winsome florals, ripe white fleshed fruits and the multi dimensional flint minerality that's so articulate of all fine things Chablis.

Domaine William Fèvre make the finest Chablis and nothing else. The viticulture is completely holistic, highly traditional and fully organic. A close neighbour of the stately Les Preuses, Cru Vaulorent is situated on the very same slope as the mighty Cote des Grands Crus, separated from its illustrious siblings by a narrow trail. William Fevre retain four of the seventeen prestigious hectares at Vaulorent, planted to deep marl soils which encourage the vines to yield powerful, mineral rich styles of Chablis.

Adjacent to the town centre of Chablis, right across the Serein River on its opposite bank, panning along a prominent and majestic slope, are seven of the most superior white wine vineyards in all France. Within this elite dress circle of Grand Crus, the vineyard of Vaudesir is planted to a subtle diversity of exposures and steep terroirs. Its heavy clay soils yield wines of remarkable elegance and finesse. William Fevre retain a little over one hectare of Vaudesir, fortuitously exposed to the full warmth of the sun, it makes a soft, well rounded wine of exquisite charm.

The great crest of superior Chablis vineyards is barely two kilometres in length and a few hundred metres in depth, presenting a spectacular panorama for oenological pilgrims. Vaudesir sits at the very heart of the Cote Grand Cru, its Climat is steeply undulating, for a variety of mesoclimes on deep clay soils, producing a range of styles, sharing a conspicuous measure of elegance and finesse. William Fevre retain a little more than a hectare, its distinctive terroir yields a wine of exquisite personality and charm, immediately recognizable in its youth.

Valmur is an area on the eastern side of the Chablis Cote, very near the centre, between the Grand Crus of Vaudésir to the north, Grenouilles in the west and Les Clos to the south. The topography at Valmur forms a small valley, divided by the Sainte Vaubourg fountain path. The microclimes can vary, somewhat more than neighbouring Crus, yielding a range of styles, characterized by firmer palates. Brooding and austere in its youth, Valmur blooms as it evolves into a fully fragrant, elegant and textural mode of Chablis.

One of the great Chablis vineyards, its name a reference since millenia past to gentlly sloping vales, Cote des Vaillons has eight distinct Lieux-dits, sub appellations of distinctive mesoclime. Domaine William Fevre retain just under three hectares of the greater Les Vaillons, planted to rich minerals soils and marine fossils, which infuse exciting bucolic characters into the grapes, ultimately yielding a style of wine that's highly eloquent of Chablis.

The wines of Chablis are infused by the fossil rich, oyster shell soils, to be distinctly flinty with a characteristic mineral edge. The Premier Cru climats on the Cote des Vaillons however, are planted to a preponderance of compacted limestones, yielding a slightly fresher, floral and fruit driven style, a dash of minerality and lovely roundness. William Fevre own just under three hectares of Premier Cru Vaillons, treating the hand picked fruit to a combination of barrel ferments, sedimentary lees exposure and a year of age in a selection of well seasoned oak.

William Fevre came from a long line of great winemakers. William founded the Domaine de la Maladiere and announced his first harvest in 1959. For many years, William Fevre keenly worked each plot to make superb wines of generous personality, reflecting the superiority of site and soil. In 1998 the venerable Henriot of Champagne acquired the estate. Today, Domaine William Fevre releases a wide range of indisputably fine Chablis, highly prized for their expression of the most subtle variations within the grand Cru of Chablis.

Chablis is the northernmost of Burgundy's illustrious regions, the first you will arrive at if travelling southeast from Paris. Within a kilometre of the town centre at Chablis, on the other side of Serein River, lies a fortuitous slope of fossil rich clays, planted to seven of the most salubrious white wine vineyards of all France. The greater appellation of Montmain is a hundred hectares on the opposite bank, to the southwest, William Fevre own less than two hectares of stone strewn parcels named Butteaux and Forêts, they yield a muscular style of Chablis with prominent mineral edge.

Montmain lies to the south of the greater Chablis region, one of the larger and more salubrious vineyards, at a hundred hectares on the left bank of the Serein. Many of the more prestigious negociants have significant holdings, Domaine William Fevre retains less than two hectares. Planted to a unique terroir of very stony kimmeridgian soils, clay, chalk and fossilised oyster shells, the vines at Montmains yield an evocative wine of pronounced mineral aromas, extraordinary power, ageing potential and finesse.

One of the finest terroirs in all Chablis, William Fevre own and operate less that two of the forty three hectares at Montée de Tonnerre. Endowed with a topography and geological structure, not dissimilar to the most superior Grands Crus, it lends itself to the production of rich, full palates, brimming with vigorous mineral character and fragrant floral charm. The wines of Montée de Tonnerre are known for their evolving complexity and noble elegance as they age.

Mont De Milieu is the second Premier Crus vineyard as you travel along the D965 towards the town of Chablis, just a kilometre down the road from the prow of illustrious Grand Crus. The wines of Mont de Milieu are infused by the rich oyster fossil soils and display intense minerality, they grow remarkable candied fruit and hazelnut characters as they evolve. William Fevre retain a mere half hectare of vine, one of the most prized parcels at Mont de Milieu, established 1963, it yields a poerful, racy Chablis wine of sound structure and impressive palate weight.

Mont de Lieu is a gentle rise of land which defines the border between the great vineyards of Burgundy and those of Champagne, delineated by a stone marker at its summit. The neighbouring vines of Mont De Milieu comprise over thirty hectares. William Fevre own and operate a mere half hectare, established 1963 to a doubly auspicious exposure south to southeast, it enjoys more sunshine and a warmer growing season than most other Premier Chablis Crus.

Les Preuses is one of only seven Chablis Grand Crus, the elite of the elite. Viewing the arc of golden Grands Crus from the banks of Le Serein, Les Preuses is the northernmost, the first on the left as you pan across the slope of great Chablis vineyards. Legend recounts an ancient Roman road which ran below the property, it is now source to the most long lived wines due to its highly compacted clay rich soils. William Fevre retain two and a half inestimable hectares, almost a quarter of the entire appellation, a full bodied Chablis, yet elegant and refined.