A powerful yet impeccably balanced Chardonnay from old vines in the historic Rebenberg Vineyard. Aromas of pear blossom and orchard fruits lead into layers of white peach, nectarine, baked apple and citrus peel, accented by subtle spice, toast and saline notes. The palate is rich and fulsome but beautifully shaped by fine phenolics and a pithy line of acidity, delivering both intensity and precision. Creamy, complex and architectural in structure, this is a serious, age-worthy Chardonnay that combines opulence with freshness and poise.

Inside Burgundy | IB 93 
Published: Feb, 2025
Drink: 2025-2030 

Pale gold with yellow inflections. Sweet pear blossom lifts from the glass before an unfurling of orchard fruits galore. Anjou pear, white peach, yellow apple and kumquat sit above quince jelly, fig leaf and a glimmer of cinnamon. Toast oak notes dance around it all as a seasoning. The palate is fulsome and intense, with bursts of yellow peach, nectarine, and cooked apple commanding the mouth, with some honey blossom and toast notes in the mouth perfume. Powdery apple phenolics foil the wine's power nicely through the finish, driving length along with a pithy line of acid. This is a fulsome and sapid wine, wonderfully shaped and tempered by architectural structure.

Jancis Robinson | JR 17.5
Published: May 8, 2025
Drink: 2025-2035 

Yield 15 hl/ha. Aged 11 months in oak (approximately 40–60% new, depending on vintage).
Butter, cream, spice, baked apple and floral, saline and toasty. Compared by owner/winemaker Ray Nadeson to Chablis in its saline/cream combination. It would be premier cru, at least, in that case – there is such awesome depth of flavour and complexity. Persistent and opulent to finish.

Lethbridgewines.com

A vibrant wine where a riot of orchard aromatics are the prelude for a floral palate of white nectarine, overlaying a delicate creaminess. Beautiful drinking.

Another delicious Chardonnay. Rich fruit, typical minerality from the Suma Park site and beautifully balanced oak. 
The fruit for this wine comes from the Suma Park Vineyard on the Bellarine Peninsula yielding one tonne/acre. The hand-picked fruit was whole bunch pressed into 100% new French oak puncheons for fermentation and MLF by indigenous yeast on full solids. The wine components were then matured in 30% new French oak barrels on gross lees for a further 11 months prior to blending and bottling.