From $26.99
This excellent Chardonnay is highly appealing, with pronounced nectarine, baked peach, rock melon, nashi pear and ginger spice flavours,finishing with subtle butterscotch notes, ensued with a touch of clove, vanilla and toasty oak, conferring a lovely creamy weight, length and complexity.
This excellent Chardonnay is highly appealing, with pronounced nectarine, baked peach, rock melon, nashi pear and ginger spice flavours, finishing with subtle butterscotch notes, ensuing with a touch of clove, vanilla and toasty oak, conferring a lovely creamy weight, length and complexity.
Reserve wines are from low-yielding vines producing superior grapes showing intense fruit flavours and pure varietal expression. The winemaking philosophy is to achieve “balance” of flavour, structure and texture.
Reserve wines are more complex than the Mills Reef range and by matching them with food can greatly enhance your dining experience.
| Amount | Single Bottle, Case (12 Bottles) |
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A deepening yellow core with straw and flecks of gold lead to a bouquet of baked red apple and fresh peach, there’s a layer of baking spices, vanilla and Brazil nut leesy qualities. A wine with ripeness and complexity. Full-bodied, dry, weighty and classic creaminess coats the palate. Fruit flavours and leesy oak and tannin textures dominate the palate then a contrasting seam of acidity offers contrast and balance. Well made, dry and lengthy. A classic example from the Leveret and Mills Reef stable. Ready to drink from day of purchase through 2029.
93 Points, Excellent.
Cameron Douglas, MS
Full bodied and perfectly balanced, enjoy with pan fried fish and a caper butter sauce, or cellar judiciously for 4-5 years.
The grapes for this classical variety were carefully selected from three of our acclaimed vineyard sites rich in red metal and alluvial deposits. parcels from the 7th of March to the 18th March, in healthy condition, flavour profile and balance. The 2023-2024 growing season was perfect, with below average rainfall and above average temperatures. Harvest occurred after a moment of a long dry period. February/March provided the ultimate growing conditions with some warm days and cool nights, enabling the fruit to have enhanced flavours and balanced acidity.
The juices were cooled and settled for 24 hours, then inoculated with a selection of chardonnay specific yeasts. The juice was then transferred to French oak barrels (33% of which was new) for fermentation in three separate batches. Then, the wine underwent 35% malolactic fermentation to achieve an integrated buttery texture. Thereafter, each parcel spent twelve months in oak with frequent lees stirring for enhanced complexity. The final wine was composed from selected barrels within each batch to achieve the desired wine style, before bottling under screwcap on the 19th of March 2025.
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