Ngeringa 'Sheoak' Chardonnay 2025

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"Slick and textural white, shows stone fruit, gingery notes, grapefruity tang with arrowroot biscuit and touches of marzipan. Plenty of depth, lots of flavour, good energy and a core of minerally veins with dashes of lime. You could say rich, but then it’s all so bound up and energetic. Refreshing too. Super."

94 Points Mike Bennie, The Wine Front

“Part of the fruit for this wine comes from Ngeringa's beautiful and biodynamically farmed 'Summit' vineyard. The balance is made up of three small parcels from grower vineyards in the Adelaide Hills. Hand picked, whole-bunch pressed and into French oak, 30% new. Thus ensues a completeness, an enveloping oak richness that's gobbled up by the fruit. There's an immediate harmony, some texture from lees ageing, a softness from full mlf. Yellow peach cheeks, cumquat, candied orange zest, honeyed macadamias, vanilla panna cotta with lime granita sprinkled atop. It's contemplative drinking deserving of an afternoon of cancelled plans.”

94 Points Katrina Butler, Halliday Wine Review

One of our most beloved wines, this pale lemon-yellow Chardonnay balances power and finesse. The nose reveals layers of stone fruit, gently complemented by orange citrus and floral Spring blossoms. The palate offers creamy textures, with flavours of yellow peach, lemon zest, and subtle vanilla and cashew. The oak is well-integrated, supporting ample fruit intensity, while good natural acidity keeps it vibrant. Complex yet approachable, it’s drinking beautifully now.

Vineyard notes: A blend of Ngeringa’s estate grown Biodynamic Chardonnay
from our prized Summit Vineyard as well as a parcel of certified organic
grower Chardonnay from the Manyara vineyard in Balhannah, Adelaide Hills.

Winemaking: The Chardonnay grapes are gently hand harvested, then whole
bunch pressed, with minimal settling into French oak barriques and puncheons
of which thirty percent are new barrels. Fermentation began spontaneously with
wild yeast and followed by a natural malolactic fermentation. The wine
matured on lees for nine months with no battonage. A small dose of sulphur was
added prior to bottling. No enzymes, no fining.

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