Lark Hill was established in 1978 by Sue & Dave Carpenter, high on the escarpment above Bungendore, 30km North East of Canberra. Lark Hill is a cold vineyard and at 860m elevation, is one of the highest plantings in the Canberra District. The soils are shallow depleted shale over clay, and vineyard receives ~600mm of rainfall annually. Certified biodynamic since 2003 In the winery, Lark Hill seek to translate the balance and vibrance of the fruit to the wines - using minimal intervention winemaking techniques to ensure that the wine reflects the geology, climate and location of the vineyard, in a true preservation of Terroir. Under Biodynamic certification, Lark Hill uses a maximum of 20ppm (parts-per-million) of free Sulphur (preservative) at bottling - a low dose that may reduce Sulphur reactions, and still ensures wines that will cellar impeccably for years to come. Famous as a pioneer of Gruner Veltliner in Australia, with Pinot Noir, with fine Chardonnay, Riesling and even a Canberra Sangiovese in the range.
MIKE BENNIE - THE WINE FRONT
Chardonnay and Canberra District are uneasy lovers, but it's been a formative part of Lark Hill's vision since inception, so kudos for that. Unswerving. Their determination was such that it took them a good four years to actually source chardonnay vines for their property, such was the low quantity available in market, and lack of suppliers, though Max Lake was one of them at the time. Nougat, ripe stone fruit, ripe citrus, touches of sandalwood woodiness - that's the way it sniffs from the glass. Lightly chewy texture, lots more sandalwood spice over white pear flavours, light creaminess then chomp chomp of chalkiness to close. A little amplitude. Feel good wine.
NED GOODWIN - HALLIDAY'S WINE COMPANION
Wild-fermented to dryness in barrel, this richly endowed chardonnay stands in proud defiance of the more taut, streamlined whites in the range. Peach melba, melon and lots of vanilla cream oak taper across a cool climate acid line and some mushroom funk.