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Deriving its name from Victoria’s picturesque Jaluka Forest, Jaluka Chardonnay is a bright, modern expression of Chardonnay from the Henty Region in South–West Victoria.
Jaluka Chardonnay harnesses the unique characteristics and cool maritime climate of Henty, and incorporates some parcels of fruit from Seppelt’s prized Drumborg Vineyard established in 1964 – one of the southernmost vineyards of mainland Australia. The 2017 expression features lively citrus and stone fruit characters with a creamy texture balanced by subtle French oak.
"Henty Chardonnay. Made by Adam Carnaby. All matured in large format French oak, with a small amount of mlf.
Signature line and length but with texture and flavour. It needs time but everything here is in the right place. White peach, citrus, pink grapefruit and creamy/spicy/toasty notes from oak. Almost tart but not quite. Slings confidently, almost aggressively, through the finish. Will be beautiful."
"Light to medium straw colour, with a dominant nutty, toasty bouquet. There is good vitality on the palate: it’s refreshing and moderately intense, crisp and cleansing, with clean acidity and refreshing properties. A tight, reserved, fruit-driven and vibrant style."
Aromas of white nectarine, nutty oak and citrus pith complemented by flinty barrel ferment characters.
On the palate, vibrant stone-fruit characters are balanced with crunchy acidity and toasty oak. The balanced combination of lees texture and mineral structure adds layers of complexity to the palate.
Download Tasting Notes (PDF
Henty is one of the coolest wine regions of Australia but is protected by a maritime influence. Famed for being the home of cool climate viticulture and the iconic Drumborg vineyard, Henty is renowned for its Rieslings, Chardonnays and Sparklings.
A wet winter with above average rainfall was followed by cool, dry spring conditions, resulting in good fruit set and lower than average yields. Summer temperatures were cool with little rain, resulting in a long growing season and exceptional quality.
100% barrel fermented with solids included and only a small amount of MLF. Lees stirred once a month and matured for nine months in a combination of French oak barriques (225L) and Puncheons (500L) – 25% new oak overall.
As a Hospitality Manager at Melbourne’s Hilton Hotel, Adam’s affinity for the wine industry became so apparent that he enrolled in a Bachelor of Wine Science degree at Charles Sturt University, graduating in 2003. In 2001 he was appointed Assistant Winemaker at Yering Station in the Yarra Valley where he remained for five years, gaining vintage experience in Burgundy in-between. Then in 2007 he moved to Margaret River to be a Winemaker at Xanadu Wines for a further five years. These days Adam proudly dons two winemaking hats, creating outstanding cool climate wines from across Victoria: in 2011 he commenced as Seppelt Winemaker and in 2016 added the responsibilities of being Winemaker for T’Gallant. He relishes the challenge of being in charge of two great Australian wine producers – Seppelt with its 165 year history and focus on cool climate sparkling, Shiraz, Chardonnay and Riesling from the Grampians, Heathcote and Henty regions; and the more eccentric T’Gallant, pioneers of Pinot Grigio and Gris in Australia based in the Mornington Peninsula.