2025 Ada River Chardonnay
The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim South in the foothills of Mount Baw Baw in Gippsland. The site is comprised of uniform volcanic soils which run deep into basalt rock. Clonal selection is kept to P58 and I10V1 Chardonnay with the total plantings to chardonnay being just on a hectare. The vineyard is situated at 300m in elevation and has the fortune of 360-degree windbreaks which limit the occasional harsh winds pushing from the snowfields. The vineyard is 100% dry grown, evident through the intense fruit concentration.
- Ada River, Neerim South: about 1 ha of P58 and I10V1, planted 1982, dry-grown at 300 m.
- Hand picked, fermented in barrique (30% new), full malolactic, then ten months in barrel.
- White peach, toasted hazelnut and citrus zest, with a commanding, lengthy finish.
- Winemaker
- Patrick Sullivan
- Grape
- Chardonnay
- GI
- Gippsland
- Site
- Ada River Vineyard, Baw Baw Shire
- Region
- Gippsland
- Vineyard
- Ada River, Neerim South; planted 1982 by the Kelleher family; volcanic soils over basalt; P58 and I10V1 clones; about 1 ha chardonnay; 300m; 100% dry grown
- Variety composition
- 100% Chardonnay
- Closure
- Stelvin
- Abv
- 13.5%
- Production
- 200 six-pks
- Case configuration
- 6 x 750ml
- Bottle barcode (EAN-13)
- 0781005960628
- Case barcode (GTIN-14)
- 10781005960625
- Case dimensions (L×W×H)
- 53 x 31 x 10 cm
- Filled case weight
- 7.68 kg
- Empty bottle weight
- 580 g
- Cases per layer
- 8
- Layers per pallet
- 12
- Cases per pallet
- 96
- Total SO₂
- 88 mg/L
- Allergens
- Contains sulphites
Vineyard
Vintage notes
The 2025 vintage was quite a wet vintage with very high levels of rainfall recorded, especially in the early half of the growing season. The spring was cool, but was followed by a heatwave into the summer in Victoria. Yields were up from 2024, and harvest was early and quick, smooth and healthy, with the resulting wines being bright, fresh, and drinkable.
Viticulture
Ada River vineyard is farmed with biodynamic principals, tailored to this specific site and the Gippsland climate.
Winemaking
The fruit is hand harvested into 15kg baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation takes place in barrique (30% new) over three weeks followed by full malolactic fermentation. Lees stirring occurs weekly throughout fermentation. The wine is then aged in barrique for ten months.
Tasting Notes
A nuanced and subtle chardonnay that presents place more than any particular winemaking slant. Notes of white peach, toasted hazelnut, citrust zest, and delicate spice. The palate is generous and powerful, with a bright, persistent acidity and a mineral edge with a commanding and lengthy finish.
Distributed in Australia by Principal Wine.