Blend: 100% estate grown Chardonnay 

Season: The 2021/22growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas.

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun.

Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed, direct to lightly toasted French oak hogshead barrels (20% new) for wild fermentation. Malolactic ferment was encouraged to soften the acid and add aromatic complexity and mouthfeel, achieving around 90% conversion. The chardonnay was matured in oak on full lees until December 2022 without bâttonage and bottled in February 2023.

Taste: This wine has aromas of white peach and grapefruit, crème fraiche and baking spice. The palate is dry with great fruit intensity, creamy texture and mouth-watering acidity.

Blend: 100% estate grown Chardonnay 

Season: The 2022/22growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas.

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun.

Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed, direct to lightly toasted French oak hogshead barrels (20% new) for wild fermentation. Malolactic ferment was encouraged to soften the acid and add aromatic complexity and mouthfeel, achieving around 90% conversion. The chardonnay was matured in oak on full lees until December 2022 without bâttonage and bottled in February 2023.

Taste: This wine has aromas of white peach and grapefruit, crème fraiche and baking spice. The palate is dry with great fruit intensity, creamy texture and mouth-watering acidity.

Blend: 100% estate grown Pinot Noir, MV6 Clone 

Season: The 2021/22 growing season, like 2020/21, was characterised with a mild, long ripening period. The fruit was hand harvested in the first and second week of April. 

Viticulture: Leaf plucking around the fruit zone allowed more sunlight and air flow into the canopy to minimise disease pressure. Low yields ensured fruit ripened to optimal levels before harvest. 

Winemaking: Part destemmed, part whole bunch fermented, a portion of juice was taken for saignee and added to the Pinot Noir Rose. After 11 days on skins the must was carefully pressed, settled and racked into second and fourth fill French oak hogsheads, maturing until November 2022. The wine was bottled in December 2022. 

Taste: Ruby red in colour with a garnet hue, this wine has bright cherry and cranberry aromas and a touch of sarsaparilla savouriness. The palate is lively and abundant, featuring juicy red and blue fruit flavours, earthy notes, and a hint of spice. The palate has a delicate tannin structure and moderate acidity. 

Blend: 100% estate grown Pinot Noir, MV6 Clone 

Season: The 2021/22 growing season, like 2020/21, was characterised with a mild, long ripening period. The fruit was hand harvested in the last week of March. 

Viticulture: Leaf plucking around the fruit zone allowed more sunlight and air flow into the canopy to minimise disease pressure. Moderate yields ensured fruit ripened to optimal levels while retaining acid. 

Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed direct to tank for fermentation. The juice was then inoculated with a clean, fruit forward cultured yeast. The resulting wine was left on fine lees for approximately 6 months to build texture and volume. 

Taste: Pale pink in colour, this is a dry and savoury rose with gentle flavours of pomegranate and red berries. The palate is textured and long with a crisp acid driven finish. 

Blend: Estate grown Chardonnay (51%) and Pinot Noir (49%) 

Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas. 

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun. 

Winemaking: The chardonnay fruit was whole bunch pressed to stainless steel tank and left to settle overnight before racking for wild fermentation. The Pinot Noir was destemmed and left on skins in the press for 4 hours before pressing to stainless steel tank and racking into the active chardonnay ferment. The wine was dosed daily with oxygen to strengthen the wild yeast and bottled when residual sugar was around 12g/L, with the final fermentation occurring in the bottle. No fining, filtration or preservatives. 

Taste: Complex aromas of apricot and yeast lees with a delicate fizz and dry finish. 

Blend: 100% estate grown Chardonnay 

Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas. 

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun. 

Winemaking: Part destemmed with a short time on skins, and part whole bunch pressed, direct to lightly toasted French oak hogshead barrels (20% new) for wild fermentation. Malolactic ferment was encouraged to soften the acid and add aromatic complexity and mouthfeel, achieving around 90% conversion. The chardonnay was matured in oak on full lees until December 2021 without bâttonage and bottled in February 2022. 

Taste: This wine has aromas of white peach and grapefruit, crème fraiche and baking spice. The palate is dry with great fruit intensity, creamy texture and mouth-watering acidity.