Ella Semmler's Orchard Organic Chardonnay 750mL

919 Wines

$110.00

This textured dry white wine is light straw in colour with gold tints. It has elegant aromas of vanilla, white peach, fresh straw citrus and limestone with floral notes. The palate has flavours of yellow peaches, lemon curd, nectarine and creamy vanilla notes. The pallet is very long, creamy and textured, with excellent balance and a crisp finish.

Ella Semmler's Orchard produces lovely fresh, vibrant wines with juicy fruit sweetness.

Drink fresh, or cellar up to 5 years. Serve chilled and consume within 3 days of opening.

Pair this Chardonnay with parmesan and herb crusted fish, or a traditional roast with all the trimmings. 

How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

 

 Vermentino to 2 years Serve cool.
Petit Manseng to 7 years Serve cool.
Chardonnay to 7 years Serve cool.
Sangiovese to 3 years Serve chilled or below 20℃
Touring Nacional to 8 years Serve below 20℃
Shiraz 10-15 years Serve chilled or below 20℃
Tempranillo 8-15 years Serve below 20℃
Durif 8-20 years Serve below 20℃
Sparkling Durif to 2 years Serve chilled
Pale Dry Apera Not recommended Serve ice cold
Lambada fortified Not recommended Serve below 20℃
Ruby fortified to 5 years Serve below 20℃
Vintage fortified to 20 years Decant, serve below 20℃
Classic Tawny Not recommended Serve below 20℃
Classic Topaque Not recommended Serve below 20℃
Classic Muscat Not recommended Serve below 20℃

 

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.

Sales and cellar door enquiries: 0408 855 272

Winemaking enquiries: 0417 997 414

Postal address: PO Box 2071, Berri, SA 5343

Cellar door: 39 Hodges Rd, Glossop, SA 5344

Liquor Licence: 50812164

Email: Please use the contact form.

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This textured dry white wine is light straw in colour with gold tints. It has elegant aromas of vanilla, white peach, fresh straw citrus and limestone with floral notes. The palate has flavours of yellow peaches, lemon curd, nectarine and creamy vanilla notes. The pallet is very long, creamy and textured, with excellent balance and a crisp finish.

Ella Semmler's Orchard produces lovely fresh, vibrant wines with juicy fruit sweetness.

Drink fresh, or cellar up to 5 years. Serve chilled and consume within 3 days of opening.

Pair this Chardonnay with parmesan and herb crusted fish, or a traditional roast with all the trimmings. 

How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

 

 Vermentino to 2 years Serve cool.
Petit Manseng to 7 years Serve cool.
Chardonnay to 7 years Serve cool.
Sangiovese to 3 years Serve chilled or below 20℃
Touring Nacional to 8 years Serve below 20℃
Shiraz 10-15 years Serve chilled or below 20℃
Tempranillo 8-15 years Serve below 20℃
Durif 8-20 years Serve below 20℃
Sparkling Durif to 2 years Serve chilled
Pale Dry Apera Not recommended Serve ice cold
Lambada fortified Not recommended Serve below 20℃
Ruby fortified to 5 years Serve below 20℃
Vintage fortified to 20 years Decant, serve below 20℃
Classic Tawny Not recommended Serve below 20℃
Classic Topaque Not recommended Serve below 20℃
Classic Muscat Not recommended Serve below 20℃

 

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.

Sales and cellar door enquiries: 0408 855 272

Winemaking enquiries: 0417 997 414

Postal address: PO Box 2071, Berri, SA 5343

Cellar door: 39 Hodges Rd, Glossop, SA 5344

Liquor Licence: 50812164

Email: Please use the contact form.

Meet winemaker Eric Semmler

Eric Semmler is one of the Riverland's most respected winemakers. With a winemaking career spanning three decades, he is renowned for his fortified wines and his table wines from warm climate varieties.