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 2018 Jaluka features lively citrus and stone fruit characters with a creamy texture balanced by well-integrated French oak to produce a complex, refined Chardonnay.
|Peak Drinking||Now - 2025|
|Gold Medal||Royal Melbourne Wine Show|
|94 Points||Halliday Wine Companion|
Halliday Wine Companion
"Takes its name from the nearby Jaluka Forest. A very small cool-grown chardonnay at any price, let alone this - and then there's the prospect of strategic discounting. Grapefruit, melon and apple are in play, ditto subtle French oak. Will have a long life."
Good complexity on the nose with plenty of stone fruit aromatics and hints of peach-skin balanced with subtle oak note.
On the palate, white peach flavours combine with citrus notes and subtle spicy oak characters. The chalky acidity is balanced by creamy lees texture to produce a complex, refined Chardonnay.
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 cool winter with good early rainfall was followed by warm, dry spring conditions, resulting in excellent fruit set. Summer temperatures were average to warm, with persistent fine conditions and little rain, resulting in above-average yields 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), Puncheons (500L) and Vats (3000L) – 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.