2025 Patrick Sullivan Ada River Chardonnay

97 pts
A powerful, dry-grown Gippsland Chardonnay from 40-year-old vines and Pat Sullivan’s flagship.

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Sale price$110.00
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Description

Pat Sullivan’s work in the foothills of Mount Baw Baw is some of the most exciting Chardonnay winemaking in the country right now. The Ada River site is a tiny, one-hectare patch of dry-grown vines planted back in 1982. Sitting at 300m elevation on deep, red volcanic soils, it’s protected from the harsh snowfield winds by 360-degree windbreaks, allowing the fruit to develop incredible concentration without losing its cool-climate nerve.

The 2025 is a wine of real authority. It leads with white peach and citrus zest, but there’s a sophisticated savoury edge - think toasted hazelnut and a flicker of delicate spice. Pat gave this 10 months in barrique with 30% new oak, and while that provides a sturdy frame, it’s the volcanic "crunch" and mineral drive that defines the finish. This is about fruit, first and foremost, the oak a secondary player.

It’s a powerful Chardonnay that manages to stay bright and fresh. We’ve always loved how Pat lets these Gippsland sites speak for themselves, and the Ada River feels particularly settled and commanding this year. This is arguably one of the most exciting Chardonnays to enter the upper echelon of Australian wine in the past decade.

97+ points
"The stars are aligned, as this is the finest Ada River to date. Pristine yet powerful. Full of flavour yet everything corralled by fine acidity... There’s definition, complexity, layers of texture as the palate builds to a crescendo, allowing everything that is so great about this wine to fall into place."
- Jane Faulkner (Halliday Wine Companion)

96 points
"Patrick Sullivan may just get his black belt for chardonnay from his 2025 releases... This is superb chardonnay, distinct for its styling and somewhat other-worldy for Australian chardonnay generally, in the best sense. All about it."
- Mike Bennie (The Wine Front)

97+ points - "The stars are aligned, as this is the finest Ada River to date. Pristine yet powerful. Full of flavour yet everything corralled by fine acidity. Excellent citrus-based fruit flavours, woodsy spices, ginger flower and just a smidge of creamy lees. There's such length to this. There’s definition, complexity, layers of texture as the palate builds to a crescendo, allowing everything that is so great about this wine to fall into place." - Jane Faulkner (Halliday Wine Companion)

96 points - "Patrick Sullivan may just get his black belt for chardonnay from his 2025 releases.

Superb wine. Texture, finesse, balance, oh and a nod to Jura in its manzanilla tang. Succulent and long. Sea spray, green apple, chamomile tea, preserved lime, alpine herbs, salted peanuts, lemon on nectarine – a feast for the senses! All this in a compact, textural, grippy frame and huge extension of flavour. Deliciousness, and then some. Very cool, cold and cool-cool. This is superb chardonnay, distinct for its styling and somewhat other-worldy for Australian chardonnay generally, in the best sense. All about it." - Mike Bennie (The Wine Front)

95 points - "The 2025 Ada River Chardonnay is an abundantly interesting wine. The texture on the middle palate is immediately the first aspect that makes an impression, with real, chewy width. The acidity tethers the wine to the length through the finish, making for engaging, electric drinking. 13.5% alcohol, sealed under screw cap.

According to Patrick Sullivan Wines: The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim South in the foothills of Mount Baw Baw in Gippsland. The site is composed of uniform volcanic soils that run deep into basalt rock. The clonal selection is kept to P58 and I10V1 Chardonnay, with the total plantings to Chardonnay being just one a hectare. The vineyard is situated at 300 meters in elevation and has the fortune of 360-degree windbreaks that limit the occasional harsh winds pushing from the snowfields. The vineyard is 100% dry grown, which is evident through the intense fruit concentration. The fruit was hand-harvested into 15-kilogram baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks, followed by complete malolactic fermentation. Lees stirring occurred weekly until the completion of malolactic fermentation. The wine was then aged in barrique for 10 months." - Erin Larkin (The Wine Advocate)

94 points - "Medium-full yellow, a precocious colour for ts youth. Malt, creamed hazelnuts, nougat, caramel and almond aromas, a hint of dried apricot, the palate rich and full-bodied, powerful and big flavoured, with rounded structure and a firm but slightly astringent finish. Very good but more time recommended." - Huon Hooke (The Real Review)

Customer Reviews

Customer Reviews

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Christopher K.
A Textural, Citrus-Driven Stunner

The 2024 Ada River Chardonnay opens with lifted aromas of citrus blossom, preserved lemon, and white nectarine. On the palate, it’s layered and vibrant — juicy stone fruit meets a streak of zesty acidity, balanced by subtle hazelnut, spice, and a whisper of creamy oak. The finish is long, precise, and chalky, leaving a clean, mineral impression. A beautifully textural Chardonnay with both energy and finesse.

N
Neil K.
Bonkers good chardonnay, one that takes Australian chardonnay in new refreshing directions

I bought to this on recommendation to taste blind against a 1er cru Pouilly Fuisse. Although totally different, it more than held its own against its more famous competitor. To say I thought this wine was a revelation is an understatement. I was agog and have repeat bought since, as well as Sullivan's Bull Swamp chardonnay. Cool-climate chardonnay packed with flavours including a wonderful lime element, while maintaining lightness and poise. Immaculate balance and precision. Could be mistaken for a drier German kabinett riesling. Crazy good stuff. On my en primer wine buying Discord group I named this as my Wine of the Year.

The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim
South in the foothills of Mount Baw Baw in Gippsland. The site is comprised of
uniform volcanic soils which run deep into basalt rock. Clonal selection is
kept to P58 and I10V1 Chardonnay with the total plantings to chardonnay being
just on a hectare. The vineyard is situated at 300m in elevation and has the
fortune of 360-degree windbreaks which limit the occasional harsh winds
pushing from the snowfields. The vineyard is 100% dry grown, evident through

the intense fruit concentration.

WINEMAKING: The fruit was hand harvested into
15kg baskets and transferred to the winery,
then whole cluster crushed into the press and
drained off into tank for settling. Primary
fermentation took place in barrique (30% new)
over three weeks followed by complete
malolactic fermentation. Lees stirring
occurred weekly until the completion
of malolactic fermentation. The wine was then
aged in barrique for ten months.
NOSE: White peach, toasted hazelnut,
citrus zest, delicate spice, mineral edge.
PALATE: Generous and powerful, texture
filling the mid-palate with authority.
Bright, persistent acidity gives tension
and energy with subtle oak as support. A
distinctive mineral edge runs through, the
finish long and commanding.

Price Bracket $101 and Above
Type White
Body Full Bodied
Variety Chardonnay
Country Australia
Region Gippsland
Australian State VIC
Feature High Score
Reviewed By The Real Review
The Wine Front
The Wine Advocate
Halliday Wine Companion
Critic Score 97
Alcohol 13.5%
Size 750ml
Vintage 2025
Closure Screw Cap

Patrick Sullivan

The wild-haired Patrick Sullivan is a farmer first, a winemaker second.

His pride and joy is his vineyard in the Strzelecki Ranges in the Gippsland G.I. of Victoria. On this plot of land, Pat farms with organic principals alongside Bill Downie, one of the most revolutionary winemakers of his generation.

Bill takes the Pinot Noir from the vineyard, Pat takes the Chardonnay. The Chardonnay wines emerging from his cellar are some of the most exciting in the country. Addicted to volcanic soils and the power and energy that those soils bring to Chardonnay, Pat is amassing a formidable stable of Chardonnays that articulate a small slice of Australia's ancient terroir.

The wines are un-tinkered with, fermented in neutral vessels with little or no sulphur and are made to express their special site and the vagaries of vintage. In Pat's words, "The wines are inspired by emotion, a moment in time and a sense of place."

Pat Sullivan - Gippsland, VIC Patrick Sullivan

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