Elephant in the Room Buttery Limestone Coast Chardonnay 2025 (Australia)

Elephant in the Room Buttery Limestone Coast Chardonnay 2025 (Australia)"Richly fruited and generously expressed, showing aromas of golden peach, pineapple, vanilla, and roasted hazelnut. It's equally appealing in the mouth, delivering good weight and creamy texture, well supported by bright acidity, making it flavoursome and immediately drinkable. At its best: now to 2028" Sam Kim, Wine Orbit, Jul 2025 This wine is more fuller, richer and rounded than the standard Elephant Chardonnay. It has more oak influence, buttery

"Richly fruited and generously expressed, showing aromas of golden peach, pineapple, vanilla, and roasted hazelnut. It's equally appealing in the mouth, delivering good weight and creamy texture, well supported by bright acidity, making it flavoursome and immediately drinkable. At its best: now to 2028" Sam Kim, Wine Orbit, Jul 2025

This wine is more fuller, richer and rounded than the standard Elephant Chardonnay. It has more oak influence, buttery characters and more complexity. Though fresh, it is heavier on the palate due to the oak and buttery influences. Softer in acidity.

The Elephant in the Room wines are proudly large in scale and expansive in flavour. Created to deliver full bodied and mouth-filling wines, Elephant in the Room gives consumers what they want- quality, flavour and something to talk about. Each wine is sourced from slow-ripening cool climate vineyards and partially matured in French Oak before final blending and bottling by Corey Ryan.

Sourced from established vineyards in the coastal Robe district of the limestone coast. The sheltered aspect and consistent temperatures combine to ensure the retention of natural acidity in the elegant fruit harvested.

Picked partially by hand. The majority of the blend was vinified in stainless steel with high solids and oxidative handling with fifteen barrel fermented with lees stirring. About forty percent was aged in medium toast two and three year old French oak barriques for six months to add complexity before full malolactic fermentation.