The 2018 Montevecchio Bianco is super interesting (and delicious) blend of Vermentino, Garganega, Malvasia and a small amount of Moscato Giallo. There's plenty of apples and stone fruits on the nose, along with some subtle soft spice for added lift. The palate is light to medium-bodied, with crisp, clean flavours, crunchy acidity, and a refreshing finish.

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.

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.

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.

Well suited to the growing conditions in Heathcote, Tellurian Viognier is made in a medium to full bodied style with expressive floral and stone fruit aromatics and round, plush texture. Picked just late enough in the season to show the expressive flavour of this variety, and at the optimal time to maintain freshness and a clean finish.

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.