A method traditional sparkling which takes its name from the Roman Goddess of fertility, good luck and happiness. Made from 100% Fiano it spends more than two years on lees. Fiano is a star performer in the Heathcote vineyard with lovely natural acidity which means, even in the warm conditions of Colbinabbin it can make a sparkling wine with finesse and freshness without the need for acid or sugar adjustment in the winemaking. A true sign that the grape is a great match for the site. Remember, Felicitas = happiness. On any occasion.

A warm summer, with cool night-time temperatures, produced fine, intense Chardonnay grapes. Vintage 2017 has been a hallmark year affording excellent fruit sweetness, balanced with refreshing acidity and classic minerality.

The top tier wine of the Chalmers whites. This grape has shone since day one in both Chalmers vineyards and has really made it’s home in Heathcote proving that the famous Cambrian soil is just a special for what it imparts to whites as it does to reds. Chalmers Fiano always has a portion of wood in the winemaking, recently in a chestnut botte, it is also bottle aged before release, both to emphasise the natural bees-waxy texture of the variety.

Munari 2019 Vermentino

Produced with fruit sourced from the Chalmers Vineyards on the Mt Camel range, this wine displays fresh citrus aromas, lemon & grapefruit flavours, good minerality and fresh acidity.

Chalmers 2017 Greco

The palate is intense peach flavours and mineral zest, An intriguing variety which makes an equally interesting wine and the most recent white to join the Chalmers fray. With bucket-loads of natural acid, these grapes stay vibrant and racy through the warm summer of northern Heathcote, meaning Greco can achieve fruit richness without compromising freshness. The wine is bold and intense with ripe apple and poached quince flavours with a chalky, crunchy backbone. Not for the faint at heart, rather an adventure for the palate, especially at the dinner table.

Chalmers 2017 Appassimento

Decadent and charming at once, this little dessert wine is very special. Made from 100% Lambrusco Maestri estate grown at the Merbein vineyard, the grapes are hand-picked then naturally sun-dried on traditional sultana racks before vinification. This concentrates the sugars and reduces the weight meaning that there are 1.5kg of grapes in every 375ml bottle of wine. After a long slow fermentation and ageing in barrique the wine is ready for bottle. The result? Think prunes, Dutch cocoa, black cardamom. Pretty much the perfect cheese plate wine.

Sanguine Progeny Estate 2019 Rose

Very pretty salmon hue. Aromas of Ripe apple and strawberry with a savoury complexity derived from natural fermentation in old oak. A soft fruity palate with an elegant dry finish.

Condie Estate 2018 Sangiovese 

A wonderful expression of a Heathcote sangiovese. The fruit is from our Lewis Road Vineyard and the wine is made using traditional methods. Delightful confectionary aromas with sour cherry, raspberry fruit characters and herbal notes on the palate

In the mid ninteenth century the Governor of Mendoza engaged a French Agronomist to bring a selection of new grapevine cultivars from France to Argentina, creating a training ground for teaching viticulture with the aim of improving the quality of local wines. One of those varietals was Malbec, now the signature variety of the nation. These vines were exported immediately before the great phylloxera epidemic, and the particular selection of Malbec which was shipped is now believed to be extinct in Europe. It has subsequently evolved over the last century and a half into a clone which is distinctly different from its French forebears. In the late twentieth century Arthur Bruce Chalmers imported a selection of grapevine cultivars from around the world to Australia in an effort to broaden vineyard diversity and improve wine quality by clonal selection. In that shipment were six clones of Malbec, selected from the best vineyards of Mendoza. Arturo Heathcote Malbec is made from those special clones, grown on the unique Cambrian terroir of the Mount Camel Range in Heathcote.

Rich, powerful and wildly seductive - From a slightly milder vintage the 2017 maintains the wines opulent richness whilst being more structured and possesses an impressive blackpepper quality. Impenetrable inky black core with a deep black dark red hue. Wafting from the glass are expressive scents of liquorice, black cherry and dark plum which are complimented by subtly toasted vanillin oak, hints of dark chocolate and spicy pepper notes

Lambrusco is a dirty word in the eyes of many a wine connoisseur because of it’s huge popularity as a cheap and cheerful quaff, especially in the 70s and 80s, but real dry Lambrusco is cooler than ever. The first Chalmers Lambrusco was made in 2012. We make it from Lambrusco Maestri – one of the 14 different lambrusco varieties used in Emilia-Romagna. Real lambrusco is a dry, aperitif style with perfume and fruit as well as meatiness, tannic grip and mouthwatering acidity, try a glass with some prosciutto for 5 o’clock knock-off drinks.