About This Wine
The Ingram Rd breed of Chardonnay is exciting, fresh, zesty and truly does the great grape variety known as Chardonnay justice. Gone are the days when you need a knife and fork to drink Chardonnay. Now, our Chardonnay is being made to reflect the subtle and complex fruit structure of this variety whilst maintaining a clean fresh finish on the palate.Our Ingram Rd Chardonnay is not like most inexpensive Chardonnays. Firstly it is made from our cool climate Yarra Valley Estate fruit, secondly small parcels are hand picked at harvest based on fruit flavours, thirdly it is 100% French oak fermented and matured and finally we utilize significant amounts of "wild" fermentation during the primary fermentation stage. This hand's on approach, much of which relies on Mother Nature ensures that the fresh, complex, high quality Chardonnay fruit ends up in the bottle. For those that think that they do not like Chardonnay, our Ingram Rd Chardonnay will open your taste buds up to the complex delights of what this great variety can taste like.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.
James Halliday – Multi-clone wild-fermented in French oak (10% new), 10 months' maturation. Generous and rich, with nectarine and white peach to the fore, neatly tightened on the finish by grapefruit/citrus acidity. Ready now.
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