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background: 2019 is 100% barrel fermented in french oak (25-30% new oak). to add complexity to the wine all of it goes through natural yeast fermentation, as well as complete malolactic fermentation. this wine received extended lees contact for ten months with weekly stirring then a further eight months barrel maturation. the longer time in barrel restricts this wines openness for a few months so be patient. minimal handling and filtration ensures maximum flavour is retained. tasting note: 'the 2019 chardonnay shows aromas of white peach with some subtle oak, these characteristics follow on to the palate, combining with bright acidity which opens up the wine and creates a long lingering finish. this wine will cellar for 10 years plus.' - barry moray, winemaker

Tasting Note