Background
This wine has consistently been rated as one of Australia’s best Chardonnays, reflecting the ideal combination of soils, climate and mature vines.
Whole bunch pressed, settled overnight and then wild fermented in French oak hogsheads and puncheons (20%new), 10 months on lees, about 60% went through malo-lactic fermentation, no stirring before bottling late January 2020
Tasting Note
A core of fresh citrus acids, stone fruits and subtle winemaking inputs make for a wine well suited to a range of food matches.