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Four regions along the southern coast of Australia, Adelaide Hills, McLaren Vale, Coonawarra and the Clare Valley, provided the fruit that went into this chardonnay. It’s a ripe and rich wine, not likely to be confused with an austere Burgundy chardonnay even though it spent a year in French oak barrels.
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At Bridgewater Mill restaurant, they might pour it with prawns in cream sauce flavored with lemon grass, or grilled chicken and Asian vegetables or medium-rare roast lamb. But you could easily sip the wine by itself. It has a clean, grape taste with tropical fruit essences in the background. The price is $15.