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Sourced from vineyards in both the lower and upper Yarra Valley, this is textbook Coldstream Hills Chardonnay. White peach, nectarine and underlying citrus pith are at the fore, with hints of mineral, grilled nuts and beautifully integrated oak adding complexity. A great follow up to the 2018 Chardonnay – loads of flavour, texture and characteristic Yarra Valley juicy acidity.
"The team at Coldstream Hills under winemaker, Andrew Fleming, source grapes from across the Yarra Valley to make this delicious, and excellent value, Chardy. They see citrus flavours, ‘with mineral slate notes and length’ coming from the Upper Yarra, while the vineyards in the Lower Yarra provide fruit which is ‘fleshier in style with attractive white peach and quince characters’. For them, the blend works. And it really does. The wine is barrel fermented, before ageing in French oak barriques, puncheons and vats for up to nine months, prior to blending and bottling, with 30% of the oak new.
A green gold colour. The aromas flood out of the glass as soon as the wine is poured – melon, stonefruit, peach, nuts, a hint of lemon meringue and a gentle nudge of oak. It is finely balanced and has serious persistence, accompanied by underlying acidity. There is a most appealing creamy texture. This is very good now, but expect it to step up even further over the next five to six years. This exceeds what we might have expected from the vintage, but you could say that about all of the 2020 Chardonnay vintage from Coldstream Hills." - Ken Gargett
"This is from a challenging vintage in the Yarra and one that required a little care to navigate. Having said that the wine stacks up mighty well. Aromas of white peach and citrus underpinned by a richer nougat and lemon curd character. The palate is superb with that light peachy character from the nose evident before yielding to flavours of lemon and a spicy minerality that sustains through a long finish." - Ray Jordan
Coldstream Hills with its welcome mat chardonnay from 2020.
This is the chardonnay that drinks well, balances flavour and raciness, delivers pristine fruit character and feels fancy, fine boned and lively. It’s all razor cut peach, faintest creaminess, sweet citrus fruitiness and a barely there sprinkle of woody spice. Has length, delivers tension and ease of drinking, isn’t for those seeking bombastic versions of the grape variety but will be a good ‘mid week wine’ for chardonnay enthusiasts at most levels. Done well - Mike Bennie
Fragrant white peach, lemon barley and citrus blossom notes are subtly enhanced with nuances of nougat, mineral slate, and finely integrated French oak.
Fine, pure, and linear with lemon curd/lime citrus notes underpinned by hints of mineral, grilled nuts, and nougat. The palate is layered, textural and long finishing with finely coiled and juicy acidity. An excellent reflection of a cooler season in the Yarra Valley.
Download Tasting Notes (PDF
Cooler than Bordeaux yet warmer than Burgundy, picturesque Yarra Valley is one of Australia's foremost cool-climate wine regions. An easy one-hour’s drive from Melbourne, the area is home to more than 80 cellar doors. In addition to the huge range of wineries, the area boasts superb contemporary restaurants, authentic rustic farms - and luxury overnight accommodation if the sightseeing gets too much! The fertile Yarra Valley soils produce famously elegant and textured Pinot Noir and Chardonnay.
A warm start to Spring with above average rainfall led to good vegetative growth. Bunch numbers were average, but dry conditions in December appear to have checked berry development. Relatively mild to cool conditions ensued throughout the ripening period, allowing gradual flavour development and sugar accumulation. A sequence of rainfall events required extra vigilance in the vineyards, but fruit quality in the main was excellent. Yields were generally lower than average, with tiny bunches seen across many vineyard sites.
Growing up in wine country Mildura, at just 13 years of age, Andrew attempted to make his own wine; the end result was undrinkable, his father’s shed a shambles, but the winemaking seed was sown.
After completing a Bachelor of Agriculture at the University of Melbourne, Andrew spent two years at Mildara in Coonawarra before heading to Bordeaux where he furthered his winemaking qualifications with a Diplome National d’Oenologue from the University of Bordeaux. Since then he’s completed vintages at the iconic Chateau Haut Brion in Bordeaux, several vintages in Languedoc, in addition to completing a vintage at Matanzas Creek winery in California’s Sonoma Valley. For six years Andrew was a Winemaker at Lindeman’s Karadoc winery and in 1996, became the Winery Manager of Seppelt in Great Western; providing the perfect segue for his current role as Chief Winemaker Coldstream Hills which he has held since 2001.