Bright, focused and elegant, this Hunter Valley Chardonnay perfectly showcases the region’s signature cool-climate character and fruit purity. Crafted from low-yielding, mature vines, it offers a harmonious balance of lively natural acidity, delicate oak complexity, and a creamy texture that makes it a refined and age-worthy expression of Australian Chardonnay.

Meet the producer
“I cannot remember being more impressed with an initial release of wines than those,” said James Halliday when he tasted Keith Tulloch’s Hunter Valley range. The winery has long been celebrated for its precise, terroir-driven approach, producing wines that combine elegance, structure, and cellaring potential.

Production
The Hunter Chardonnay vineyard was planted over 20 years ago and sits immediately adjacent to the Semillon block – ensuring low yields, fine fruit concentration, and bright natural acidity. This Hunter Valley Chardonnay is 100% barrel fermented and matured in a mix of new and young deluxe French oak barriques for six months, contributing harmony from start to finish. Malolactic fermentation is minimised to retain freshness and vibrancy. The unclarified wine is left on lees for 3 months to preserve fruit purity, while the lightly toasted French oak enhances texture and complexity.

Tasting notes
Fruit from outstanding Hunter vineyards gives this wine a brightness of aroma and excellent length of flavour. The nose is saline, slightly grassy, with subtle struck match notes. Palate shows nectarine, honeydew, and pineapple characters, complemented by fine vanilla oak-spices and sur-lies creaminess, resulting in a balanced, elegant, and textured wine with excellent cellaring potential.

Food match
Thanks to its oak ageing and structured fruit, this Chardonnay stands up to strong-flavoured dishes, including cheese soufflés, creamy mustard sauces with pork or chicken, as well as salmon, lobster, shellfish, poultry, and soft cheeses.

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