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Hesketh Wines

Lobethal Chardonnay | Adelaide Hills

The fruit for this wine was picked on the 11th of March and pressed into 2nd fill French oak Barriques and Hogsheads. Primary fermentation lasted for 30 days in which the barrels were stored in cool temperatures. Malolactic fermentation was partially completed in barrel and the lees were stirred monthly. Barrel aged for 8 months prior to bottling and release.


Vintages and Tasting notes


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Wine Press and Accolades

90 points - Joe Czerwinski - Robert Parker Wine Advocate – 10/08/2021

Fermented and aged in second-fill French oak, the 2019 Lobethal Chardonnay features hints of pencil shavings and toasted hazelnuts, but the focus is on the delicate fruit flavors of white peaches, Anjou pears and ripe pineapple. It’s medium-bodied, nicely rounded yet taut on the palate, with a lingering, citrusy finish. Drink 2021 – 2023.

90 points - Angus Hughson – 13/04/2021

The Adelaide Hills is the epicentre of great South Australian Chardonnay. And you get a sense of that driving around the pretty village of Lobethal, which sits high up in the hills with its rolling hillsides and cool climate making this town heaven for growing and making Chardonnay. This wine is a little bit old school, with layers of ripe peach and nectarine fruit with quite a full-bodied and creamy palate plus a touch of spicy oak. Its creamy too with some crisp acidity making it a Chardonnay to enjoy over the next couple of years.

91 points - Campbell Mattinson - The Wine Front – 07/05/2020

Lobethal. Rolls off the tongue. My preference is always for 3-syllable words. This is pretty handy. A bit sophisticated, a bit fruity. Nectarine and white peach-like. Some lactic, some honeysuckle, some oak-spice but balanced from all sides. Still building but it’s good. Most will enjoy.

John Rozentals – 16/03/2020

In a world of opulent richness, restraint is the key here. Taste characters include fruit flavours at the nectarine end of the spectrum and the butterscotch effect gained by clever winemaking and prolonged maturation on yeast lees (essentially dead yeast cells). Match with richly sauced white meats.

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