Free engraved sommelier's knife (valued at $50) with every order of 6+ bottles.

Sorrenberg is Barry and Jan Morey's three-hectare vineyard at Beechworth, established in the mid-1980s at around 560 metres on granite and sandy loam, and certified biodynamic.

The Chardonnay is fully barrel-fermented with natural yeast, in about a quarter to a third new French oak, and goes through full malolactic before a long time on lees. It is one of Beechworth's benchmark Chardonnays.

"Ahoy! A pretty darn decent year over in ye olde Beechworth vales, Sorrenberg amongst those with minimal disease pressure and a relatively even growing season, so the lore goes. Always good to see this wine on release.

It’s a bolder, fuller wine, Flavourtown, and yet a little spread out, a bit chalky and grippy with oak inflection but joyous in its carriage of chardonnay essence. SPC tinned tropical fruits, but mellow, maybe even diffuse, a touch of sandalwood and shortbread, just-ripe pineapple, green almond, a cool, saline undertow happening amongst it all. Whiffs of vanilla and cinnamon spice, lemon curd and preserved lime, a splash of jasmine tea. Quite a bit going on here, as is usual and great. The palate does seem to have a bit of oaky cinnamon-dryness that needs meshing into the plusher fruit and there’s a dash of gummy texture finishing the wine that needs to settle in too. Quibbles. This is a detailed analysis in all these words, as the first impression is ‘geez, this is a charmer, all the classic moves’, but if you’re really having a pause and thought about the wine, you’d likely also say ‘it might be good to give it six months to see it start at its best". 93+ points, Mike Bennie, The Wine Front

Benchmark Beechworth Chardonnay for crayfish, roast chicken or veal.