2025 TarraWarra Estate Chardonnay, Yarra Valley

Fermented and matured in 100% French oak puncheons, demi-muids and barriques (12% new). A bright green gold. Aromas of pear, orange zest, lemon curd and grilled nuts. Just as good on the intense, beautifully balanced and persistent palate. A lovely and well-priced effort that will continue to improve in the bottle over the next three to four years, at least. Drink to 2030.

96 points Special Value Philip Rich for Halliday Wine Companion, September 2026

An attractive mix of floral and fruit tones opens proceedings — citrus blossom, Meyer lemon and white peach sit above cashew cream and chamomile, with subtle preserved lemon brine in the background. Fresh and bright, there’s a lovely melding of fruit and savouriness that carries through on the palate, where ample weight and texture sit in balance with lift and energy. White peach, ripe lemon, cashew and salinity mirror the nose, the fruit nicely wrapped in chalky phenolics and fresh acidity to good length. Approachable and energetic, but with enough complexity to hold the attention. A textbook Estate-level Chardonnay at a more-than-fair price.

93 points Tom Kline for Wine Pilot, June 2026

Set high above the Yarra Valley floor, TarraWarra Estate has long been a quiet overachiever, founded by art patrons Eva and Marc Besen and now guided by winemaker Clare Halloran, whose approach leans into site expression with a steady, confident hand. The estate vineyard, planted in the 1980s, sits on rolling slopes of ancient, well drained soils, where cool nights and a long growing season allow Chardonnay to develop flavour slowly without losing its line and freshness.

The Estate Chardonnay captures that balance beautifully. White peach and nectarine sit alongside citrus blossom and lemon zest, with a subtle layer of nougat, almond meal and gentle spice from carefully handled oak. It feels composed rather than showy, the kind of wine that builds quietly in the glass.

There is a lovely shape to the palate, fine acidity threading through stone fruit and citrus, with a faint flinty edge adding tension and interest. Texture is silky but controlled, finishing clean with a lingering savoury note that keeps you coming back for another look.

It works effortlessly with roast chicken and herbs, grilled King George whiting with lemon, or a prawn and fennel salad where freshness is key. For something a little richer, try it alongside pork loin with apple and sage, where the wine’s acidity cuts through while the fruit holds its own.

Drinking beautifully now, though five to eight years in the cellar will bring more complexity, with nutty, honeyed notes emerging while the structure stays intact.