Bondar Chardonnay

  • $104.00

Current Vintage: 2018

Bondar's Chardonnay is, as always, sourced from the 30 year old Rathmine single vineyard in Echunga (450 metres above sea level), on stony, shallow clay loam over a limestone base. All of Bondar's fruit is hand-picked in the cool of early morning, whole-bunch pressed directly to barrel, and fermented naturally in French oak (approx. 25% new) and two ceramic eggs. With the natural acid of the fruit so high, some parcels were allowed to go through malo naturally until the balance of acidity was just so. No lees stirring.

Here's Andre Bondar, "2018 was a great year for Chardonnay in the Adelaide Hills. It was generally warmer and drier than the last couple of years and the resulting fruit was in great balance-full of flavour but with great acidity. The resulting wine shows the same - power of flavour but retaining finesse." A wonderfully pure and racy Chardonnay for a great price. Hats off.


The Adelaide Hills are certainly alive - perhaps not with the sound of music - but rather,  vast quantities of unique wines that circulate through the region's pristine body. This region is still a new kid on the Australian wine block - but is producing finessed cool climate classics such as Sauvignon Blanc and Pinot Noir. Hipster’s will be happy in the Adelaide Hills too, with the region being home to a plethora of alternative varietals such as Blaufrankisch and Gruner Veltliner. 

The Hills are chock full of cellar doors serving up the best of the region's food and wine output. The cooler climate that comes with altitude serves as an important point of difference from the warmer regions in Adelaide - tarty and acidic wines dominate over the more ripe fruit that can be found elsewhere in the State of Adelaide.


"White peach, citrus, cinnamon oatmeal, aniseeed, and some struck match. Juicy citrus, slight creaminess, subtle savoury chicken flavour, intensity of acidity with a quartz-like texture, and a brisk lemony finish of good length. Zippy and excellent." 93 points, Gary Walsh, The Wine Front