The Kween Has Arrived

Grab that glitter and pull out those platforms because The Kween has officially arrived in St Kilda. For the month of February and in celebration of Victoria’s Pride and its history as one of Melbourne’s earliest LGBTQIA+ friendly venues, the venue formerly known as The Prince has temporarily rebranded to The Kween.

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Vignerons Schmolzer and Brown Thorley Chardonnay Beechworth

$71.00

5 in stock

Remaining/Maximum Characters: 100/100
Varieties

Chardonnay

Vintage

2021

Country

Australia

Region

Beechworth

Bottle Size

750ml

Vignerons Schmölzer & Brown is the partnership of Tessa Brown, winemaker and viticulturist & Jeremy Schmölzer, Architect. We planted our vineyard, Thorley, in the highest part of the Beechworth GI in 2014 and 2015. We both work in the vineyard and winery to grow vines and make wines with precision, balance and drinkability. In all but the most challenging years, we grow our vines using organic practises. We are currently contructing our winery and home, which is off-grid solar. In the winery we work simply to not lose the purity of the fruit we’ve generally worked pretty hard to grow well. We would class ourselves as minimal intervention, high altitude specialists. You could even say sub-alpine, given much of our production is from vineyards over 700m ASL.

Tasting Notes

Bright pale straw. Aromas of cashew cream, almond blossom and white peach, along with a smudge of flint and warm biscotti.

Winemaking

We make a range of wines from Beechworth, the King Valley, and occasionally the Alpine Valleys as we've been waiting for our own property to reach maturity. The Thorley wines are solely from our farm. The Brunnen vineyard is a tiny parcel of vines across the road from us owned by our neighbours, which we've been working with since 2014. The Obstgarten wines are from a high altitude Riesling vineyard in Whitlands, King Valley. Our Prêt-à-Blanc, Prêt-à-Rosé and Prêt-à-Rouge wines are all blends, assembled with an eye to easy drinking.Every one of our wines is made with hand-picked fruit. The wines ferment with only indigenous yeast (the waxy stuff on the outside of the grape) and if the wines go through Malolactic fermentation, then that is spontaneous. Where possible, we'd like the only addition made to our wines to be preserving sulphur dioxide. Once our own vineyard is old enough to be mechanically cultivated, we will undertake conversion to organic viticulture there.Every one of our wines is made with hand-picked fruit. The wines ferment with only indigenous yeast (the waxy stuff on the outside of the grape) and if the wines go through Malolactic fermentation, then that is spontaneous. Where possible, we'd like the only addition made to our wines to be preserving sulphur dioxide. Once our own vineyard is old enough to be mechanically cultivated, we will undertake conversion to organic viticulture there.

Food Pairing

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