16 Stops

16 Stops wines are made with fruit from McLaren Vale and the Adelaide...

region. They are made alongside the Willunga 100 wines in McLaren Vale and benefit from the same input from Tim James. Given our unwavering commitment to promoting 'regionality' with our Australian portfolio, we felt it was best to invest in premium regions for our 'entry point' Australian wines. And, given the quality of the fruit from which they're made, the 16 Stops wines offer tremendous value for money.

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The grapes for the 2013 Chardonnay were sourced from Currency Creek, a region on the Fleurieu Peninsula, about 80 kilometres south of Adelaide. The region is not far from the sea, so night time temperatures are not extreme and the daytime temperatures are moderated by cool breezes in the afternoons.

Vintage Information

Following an excellent 2012 season, 2013 augured well. Plentiful winter rains meant the subsoil held good levels of moisture and flowering and set produced no real problems. With periods of high temperatures and no rain in January and February it was essential to control yields, however it was an easy year in terms of disease risk, with no disease issues at all. Taking into account a warmer than average growing season and a compressed harvest window, the overall quality of the fruit from the vintage is very good.


The fruit was machine picked and taken into the winery on the vineyard site, where it was fermented in stainless steel. No oak was used at any stage. Neutral and varietal-enhancing yeasts were used with a cool, steady ferment to retain aromatic character. The wine spent three months on lees before prior to filtering and bottling.

Tasting Notes

Fresh and elegant, this wine has good fruit weight and aromas including apple and white peach, a lovely texture and a savoury, mealy edge. The acidity is nicely balanced, giving the wine good length on the finish.

Vintage Information

Vintage 2013
Grape varieties 100% Chardonnay
Region Adelaide, South Australia
Winemaker Tim James
Alcohol (ABV) 12.7%
Acidity 6.2g/l
Residual Sugar 3.5g/l
Wine pH 3.3