Based in the Yarra Valley, and established as long ago as 1975, Lillydale Estate was acquired by McWilliam's Wines in 1994. This chardonnay is sourced from vineyards across the Yarra Valley. It is made using no more than 50% new French oak. Screwcap-sealed. The 2005 vintage is not to be missed.

2005

Still (May 2007) available on-line from www.winemakerschoice.com.au 95/100 points from Huon Hooke in Australian Gourmet Traveller Wine Magazine (April 2007); trophies for overall best wine of the show and for best dry white Royal National Wine Show Canberra 2006

gold medal: blue-gold Sydney International Wine Competition 2007, Royal Sydney Wine Show 2007, Royal Hobart Wine Show 2006, Royal National Wine Show Canberra 2006

silver medal: Royal Melbourne Wine Show 2006

Winemaker’s tasting notes: "Pale straw with slight green edges; fresh aromas of rockmelon and peach are complemented by secondary butterscotch notes and well integrated with fine French oak characters of pencil shavings and cedar; stone-fruit and citrus flavours dominate the superbly-textured palate; clean, fresh acid provides support and length for the elegant oak characters". The figures suggest this vintage should age very well: Alc. 13.5% pH: 3.13 TA: 7.19

2004

A prodigious 95/100 points from James Halliday (Australian Wine Companion 2007)

bronze medal: Royal Melbourne Wine Show 2006

Winemaker’s tasting notes: "Green to pale straw; aromas of fresh green apple and citrus; astute handling of new French oak has added length and extra complexity to the wine; the palate is tight and restrained yet shows great intensity: flavours of green apple and lychee dominate smoky, cedar French oak; a lively acid spine hints that the wine will have great ageing ability". The technical figures are indeed impressive: alc. 13.0% pH: 3.08 TA: 7.69

2003

From a drought-affected vintage. 90/100 points from James Halliday in his Australian Wine Companion 2005

silver medal: Royal Melbourne Wine Show 2003.

Notes from McWilliams: "Initial fermentation in stainless steel tanks, then transferred to 100% new French oak barrels (a selection of Allier and Vosges) to complete primary and partial malolactic fermentation. Kept on fermentation lees in the same barrels for ten months with all barrels undergoing batonnage. Mid-straw colour. Perfumed clove and pencil shavings oak characters with subtle peach fruit, cashew nut and butterscotch complexity. A full-bodied wine with peach kernel flavours and pencil oak undertones balanced by mineral acid and an excellent, long, cashew nut finish".

2002

93/100 points from James Halliday in his Australian Wine Companion 2005

silver medal: Royal Sydney Wine Show 2004

Winemaker’s tasting notes: "From a long, cool growing season in the Yarra Valley. Pale straw colour. Lemon, lime and cut straw aromas combine with spicy oak and herbaceous notes. A full-flavoured palate balancing citrus fruit flavours and crisp acidity with a creamy mouthfeel. The wine finishes with firm, persistent French oak and buttery malolactic fermentation characters".