The Sidewood Story
Owners and Vignerons, Owen and Cassandra Inglis founded Sidewood in 2004 with a passion to create beautifully balanced and elegant award winning wines of the highest quality. Though their history is short, Sidewood has achieved five red-star accreditation from James Halliday and in 2016 became the largest eco sustainable winery in the Adelaide Hills. Sidewood now encompasses four individual vineyards in Oakbank, Echunga, Nairne and Verdun. The original 300 acre Oakbank vineyard is situated in the Onkaparinga Valley, 380m above sea level. Climate, soil type, an unwavering focus on excellence in viticulture combined with hand-picking and fruit selection play a vital role to ensure that only the best fruit is grown and used for Sidewood Wines. Sidewood Wines are made by internationally acclaimed Winemaker, Darryl Catlin at Sidewood’s state of the art winery at Nairne in the Adelaide Hills.
Why's this wine for you?

Sidewood’s Mappinga Chardonnay has been awarded TWELVE Gold medals domestically and internationally, ranging from the 2019 Australian Wine Showcase to the 2020 Sakura Wine Awards in Japan, to the 2020 New York International Wine Competition.

That’s a lot of recognition. What makes it so good?

Well, straight off the bat it comes from a Halliday Wine Companion 5- red star rated winery, an honor only awarded to the most outstanding producers. They’re family-owned and operated and are the largest Certified Sustainable Winery in the Adelaide Hills. If that’s not an indication of commitment and quality we don’t know what is!

The fruit for the Mappinga itself is handpicked from the eponymous low-yielding vineyard and then sees ten months of French Oak (30%). After maturation, the barrels are tasted and tested - only the very best go on to bear the ‘Mappinga’ name… It is this uncompromising pursuit of quality that has resulted in such an exceptional, and now world-renowned wine. Even Decanter Magazine, often more close-fisted than not when it comes to points, handed it a generous 96.

‘Smooth, elegant, and sophisticated from the moment it sweeps into the room. There’s a lovely evenness of flavour defined by fragile white peach, a lick of mandarin, and the softest lemon. The oak is almost hidden, allowing the gentle fruit to do all the talking, right through to a whisper at the close. Seductive.’ David Sly, 96 points

Contact Free delivery
Australia Wide Contact Free Delivery
We are working with our delivery partners to keep you safe with contact free delivery
The Brief
Net Volume
How's it taste?
Hints of pear, ripe peach and honeydew melon on the nosé . Following through onto the palate the flavours are enhanced with subtle hints of honey and nutmeg from the influence of 8 months maturation in French Oak barrels.
How was it made?
Hand-picked from low yielding Dijon clones Bernard B95 and B76 at our Mappinga Road vineyard. Grapes were chilled in our cool rooms for 24 hours. Partially whole-bunch pressed, then wild-yeast fermented
in 100% French oak, 30% new in larger 300 and 500 litre barrels for ten months. The finest barrels then chosen to bear our flagship 'Mappinga' label.
The Who
Critic Reviews
Expert Review
Expert Review
96 Points
David Sly - Decanter
Smooth, elegant and sophisticated from the moment it sweeps into the room. There’s a lovely evenness of flavour defined by fragile white peach, a lick of mandarin and the softest lemon. The oak is almost hidden, allowing the gentle fruit to do all the talking, right through to a whisper at the close. Seductive.
Expert Review
Expert Review
94 Points
Sam Kim - Wine Orbit
This is beautifully composed and elegantly expressed on the nose showing ripe peach, fig, citrus and toasted almond characters with a hint of brioche. The palate delivers excellent weight and rounded mouthfeel, delightfully complemented by fine texture and bright acidity. Brilliantly focused and lingering.
Expert Review
Expert Review
94 Points
James Halliday - Halliday's Wine Companion
Hand-picked Dijon clones, partial whole-bunch pressed, wild-fermented, French oak (30% new), best barrel selection. Very powerful and complex. Reduction may be an issue for some - or is it early harvest?
Expert Review
Expert Review
93 Points
Patrick Eckel
New season fig, white peach and lifted flint give attractive aromatics on the nose; the palate has an initial suppleness of texture with time on lees giving softness to a wine with tension and tightly coiled acidity. Fruit is subtle at this point in the wines development with a gentle creaminess that builds with grapefruit and almond meal giving more definition to the mid palate. There is great focus and elegance of stone fruits with a subtle winemaker induced artefact to finish.
Expert Review
Expert Review
93 Points
James Suckling
A complex, rich nose here with subtle white flowers, peaches, lemons and a lightly flinty edge. The palate has a fresh, crisp and composed shape with savory grilled-pear and lemon flavors driving into a taut, fresh finish.
Wine Collective Tasting Panel
Internal Review
Internal Review
Simon Green
Bedazzled with bling. Ostentatious Chard. Fireworks in the mouth, magical aroma. Smokey. Butterscotch. Fig. Lemon pith. Peach custard fool. Partial wholebunch. Wild ferment. 100% French oak (30% new) although large format. Granny smith acidity. Complex, interesting, textural & elegant. It’s reductive/artifice driven, but it feels like a seasoning, not the main ingredient. Carries the flagship banner, yet costs just as much as a bottle of a run-of-the-mill commercial Chard. Tastes like the old Shaw + Smith Chard’s that put them on the map. At $38 this is a bargain, at $25, it's stupendous.
Customer Reviews
About Us