This winery is a family affair with Pete Balnaves running the vineyards and Kirsty the marketing, while their father, Doug, is the founder. Only the winemaker is a ring-in: Peter Bissell, who tells us on the back label what yeasts he used to ferment the juice! The colour is light yellow, the bouquet a complex amalgam of roasted hazelnut, honey and cashew, with some creamy yeast lees notes. These are joined by stone-fruit flavours and hints of nougat on the palate. It's rich and multi-layered, with freshness, harmony and vitality. An outstanding chardonnay. 13 per cent alcohol.

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"This is a picture perfect example of Margaret River chardonnay, with nectarine, white peach and grapefruit criss-crossed with creamy/ figgy notes on the one hand, citrussy acidity on the other; oak has simply been a means to an end.  Alcohol: 13%"
94 points  James Halliday, winecompanion.com.au.
......seamlessly folds the fruit flavour together with the influences of fermentation with natural yeasts in new and used French oak barrels – followed by maturation in those barrels. The technique gives the wine a rich, silky texture to carry the beautiful fruit flavours satisfyingly across the palate. Chris Shannahan

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Light, greenish gold. A suave, pungent bouquet of dried pear, melon and white peach, with floral and spice notes coming up with air. Lush and creamy in texture, repeating the peach and melon qualities and taking a turn to more exotic passionfruit on the back half. An opulent, open-knit style that is drinking very well right now.

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In context I'm not surprised why this excites - Delamere has excellent old plantings; in one of the more special places for Australian Chardonnay (table or sparkling wine) and guru Fran Austin (ex Bay of Fires) is now making the wines with husband Shane Holloway (Fran has always been involved, but now this is very much a joint operation). 
Delicious Chardonnay that I wanted to drink.  Went seriously well with truffled pecorino too  Score: 18.5/20, 94/100

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..... a little toast and grilled nut is in the mix – it carries itself on bright fruit, judicious oak and clean delivery thereof.  Very long and ‘minerally’ too. Excellent.  Rated : 95 Points Winefront.com.au
The most impressive Mornington Peninsula Chardonnay from the 2012 vintage to cross my path thus far. Depth of fruit, leesy character and persistence are its calling cards.Hazelnuts, subtle florals, nectarine and lemon with an edge of pithiness. Measured toasty oak. Beguiling and unforced creaminess with that obvious lees work enhancing rather than suffocating what the grapes have offered. Its balance and poise are impeccable. I can’t imagine anyone not loving it. 95 points Wine Will Eat Itself

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A new addition to the range, which I think replaces the old non-estate, estate wines which will now all be called Parterre. Simple. Wheat, honey almond, melon and grapefruit. It's tight and zesty with lime and grapefruit but has apple and pear richness adding softness (and flavour). It's energetic and long with a high drinkability factor. Delivers 100% at the price. Flavour with finesse. Loved it. Rated : 92 Points Winefront.com.au

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Independent Weekly, Phillip White (Australia),
94++ Points
"... this is mighty wine... its tight, and shy to the point of rudeness. But its loaded with complex reflections of its site and its winemakers philosophy... A joy to behold!" Learn More

... This may sound like other top-quality barrel-fermented Chardonnays from around the world but what really marks this out is the terrific freshness that shines vibrantly through all the complex and full flavours.  Jancis Robinson
....This is arguably the best Chardonnay he's made yet at his new venture, a minerally, citrus-tinged white with deftly interwoven oak and flavours of oatmeal and honey. Very classy.  93 points Tim Atkins
$38; 14.5% alcohol; screw cap; 95 points Phillip White - Of the increasing number of finer-style Chardonnays to cross my desk this year, this, the last one to hit, is probably the best...   It is a beautiful elegant wine which is not trying to be Burgundy.  Something makes me feel that it’s past that.  Scallops on the half-shell with strands of spring onion and tiny little slices of mandarin peel, fresh outa the grill, please.

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