Bright citrus and apple fruit profiles with a clean and juicy plate of orchard fruits, subtle spicy oak and textural length.

Attractive stone fruit and citrus aromas with complexity from maturation on fermentation lees. The palate is fine and long with persistent flavour supported by oak structure and length.

Attractive stone fruit and citrus aromas with complexity from maturation on fermentation lees. The palate is fine and long with persistent flavour supported by oak structure and length.

On the nose, the wine exhibits intense aromas of passionfruit, grapefruit, and citrus, along with subtle hints of herbs and grass. On the palate, the wine is crisp and zesty, with vibrant flavors of citrus and tropical fruit, balanced by a refreshing acidity and a long, clean finish.

A crisp white wine with great perfume, jasmine, melon and candied lemon flavours with crisp acidity. Enjoy chilled, naturally a great accompaniment to fish and seafood dishes.

Crisp and zesty with green apple, lemon zest, and subtle oak. Refreshing, elegant finish.

The balanced, satisfying mouth-feel remains a typical element of the delicate power of this unique Bloodwood style.

Chardonnay grapes from Clarksburg have characteristic of apple and pear aroma. This creates an elegant counterpart, full of fresh fruit, including touches of pineapple and guava. The elegant and creamy mouthfeel wraps around the fruit and leads to tones of spice, nutmeg and toasty vanilla.

Crisp and zesty Australian Chardonnay bursting with citrus and stone fruit flavours.

A layered and quietly authoritative Beaune Blanc, offering generosity without losing its Burgundian line.

White peach flavours initially and soft cashew, vanillin oak feature on the palate.

This is our best selling chardonnay!

White stone fruit flavours with a good acid backbone and great use of oak.

This is a classic style chardonnay but one of the good ones that survived past the 80's!

A deliciously mineral and slippery drink. An array of citrus and complexity lined with a fantastic backbone of acidity. Perhaps a bottle to be consumed by yourself.

An amazing smoothness and calmness that stretches the length of the palate, surrounded with textured fruit and mineral elements.

Saignee, technically meaning “to bleed game meat or poultry”, refers to the way we ‘bleed’ juice for this wine. We allow the Farr Rising pinot noir fruit to sit in tank for two to three hours before bleeding free-run juice at a suitable colour for rosé production. This process concentrates the pinot ferment, but we also produce a barrel-fermented rosé. Natural barrel fermentation at cool temperatures is followed by full malolacitc fermentation. The wine is then placed in four- and five-year-old barrels for 10 months before being filtered and bottled.