This has aromas and flavours of white peach, lemon curd, citrus blossom, & flowers. It has an elegant mid palate with creme brulee, butterscotch and crunchy acid to balance. Drink now to 2025.

Consistently one of Australia’s top Chardonnays.

Picked from our Estate Lenswood vineyard and a friend's Charleston vineyard, the fruit was handpicked, then cooled overnight before being whole bunch pressed in a gentle "air bag" press. The best juice went into a new 300L oak barrel from the Burgundian cooperages, Damy, with the rest being older barrels. Fermentation with wild yeasts was followed by “lees stirring” and “malo” was induced following the alcoholic fermentation. This was allowed to "go through" until 1/3rd of the the malic acid had been converted into lactic acid, when it was stopped. We wanted some of the creaminess and complexity from the malo but to retain some of the natural acidity too. After a year, a blend was made up and it was then aged for a further month to allow the fruit and oak to integrate harmoniously.

$50 per bottle.