This gorgeous single vineyard Yarra chardy is loaded with lemon zest and stonefruit delight. It tastes healthy, and good for the soul, with all the bucolic charm of a smiling mum holding a fruit smoothie on the cover of “Home in the Country” magazine. There’s classic cool climate acidity that gives it real zip on the palate, and balances the buttery rich back palate. It finishes immensely long and satisfying. Delicious stuff!
Full price $25.00 from the winery on 30 July 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fish and chips
- 5 slices wholegrain bread, crusts removed
- flour, for dusting
- 2 egg whites, lightly beaten
- 4 firm white fish fillets, trimmed with bones removed
- 4 medium potatoes, skin on, cut into wedges
- salt and cracked black pepper
- 1/2 cup (140g) Greek yoghurt
- 1 tablespoon chopped dill
- 1 tablespoon chopped flat-leaf parsley
- lemon wedges, to serve
- Preheat oven to 180°C. Place the bread in a food processor and process until finely crumbed. Transfer to a large plate.
- Place the flour and egg white in separate bowls. Dust the fish, one at a time, in the flour, dip into the egg white, then roll in the breadcrumbs. Place fish on a baking tray lined with non-stick baking paper. Cover and refrigerate until required.
- Meanwhile place the potato on a baking tray lined with non-stick paper and spray with olive oil spray. Sprinkle with a little salt and pepper. Cook for 15-20 minutes. Toss and return to the oven until golden and cooked through.
- Combine the yoghurt, dill and parsley and refrigerate until needed.
- Place the fish on a baking tray lined with non-stick baking paper and place in the oven with the wedges. Bake for 10-15 minutes or until golden and fish flakes easily when tested with a fork in the thickest part. Serve immediately with the yoghurt dip and lemon wedges.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...