Our Chardonnay fruit was harvested in the early hours of the morning, loaded into the press cold, and gently separated from its skins. The very slightly cloudy juice was cold settled for a day and then racked. Fermentation took place in French Oak barriques, 35% of which were new. Approximately 25% of the barrels were allowed to undergo Malolactic fermentation to aid in softening acidity and to introduce an additional textural component. The Chardonnay was then left to mature in barrel on its lees for 10 months, with bâttonage occurring every 2 weeks. It received a light fining prior to filtration and bottling.
Pale straw in colour with a fresh green hue. An aromatic bouquet of freshly cut nectarines, zested orange, citrus blossom and cashews. The palate leads with focused white pear and bees wax flavours, with hints of vibrant grapefruit, strung together by a tensile acid core. The focus and elegance continues through the palate, with notes of white peach and crème brûlée lending a sumptuous edge to the sheer and long finish. Drink now for freshness or cellar for several years to see more complex savoury and textural characters evolve.
SILVER MEDAL (93 Points) – 2017 Royal Melbourne Wine Awards
92 Points – James Halliday, Halliday Wine Companion 2018
91 Points – Joe Czerwinski, The Wine Advocate, 30th December 2017
91 Points – Ray Jordan, Sunday Times Magazine, 23rd April 2017