“From a dry-grown vineyard at 580m, 12 batches of different clones/rootstocks/vine age were whole-bunch pressed and fermented separately in used French barriques, 60% mlf, matured on lees for 16 months. The selection of small parts of the high density 1.6ha vineyard has given this wine a flying start, the vinification exacting and amplifying the intensity of the fruit. Structure, texture ...
“From a dry-grown vineyard at 580m, 12 batches of different clones/rootstocks/vine age were whole-bunch pressed and fermented separately in used French barriques, 60% mlf, matured on lees for 16 months. The selection of small parts of the high density 1.6ha vineyard has given this wine a flying start, the vinification exacting and amplifying the intensity of the fruit. Structure, texture and fruit all combine to provide a palate of great length and urgency.” – 96 Points Halliday, Australian Wine Companion
This Chardonnay underwent wild fermentation in seasoned French oak, followed by a period of 10 months on lees. Poured into a glass, it showcases a beautiful straw colour. On the nose, it emanates complex fragrances of citrus blossom, citrus, grapefruit, nectarine, pine nut and hazelnut. These aromas are followed by a rich palate revealing minerally, creamy texture balanced by fresh acidity. The finish is pleasant and savoury.