Tucked into South Australia, the Barossa Valley produces an overwhelming proportion of the country’s fine wines. Most are rich, robust reds, but Gold Top Chardonnay proves the region can also yield compelling whites. Full-bodied and voluptuous, it presents creamy layers of stone fruit lifted by a pop of bright citrus.

It’s so creamy, in fact, that it was named in honor of Graham’s Gold Top milk, the creamiest milk to emerge from Scotland for almost a century. It is indeed sealed with a gold-colored closure, but the real “gold” is the cream that sits just below, on top of the milk.

Though the wine is a far, far departure from any dairy drink, its mouthfilling flavors of peach and apricot offer a pillow-soft, buttery mouthfeel. And sunny lemon nuance ensures each sip is anything but one-note.

Delicious on its own, it’d also be a delight alongside a very flavorful garlic-roasted chicken or an equally creamy mushroom pappardelle.