2017 was a superb cool climate vintage. As a result, all varieties enjoyed slower ripening where acids, sugar and flavour stayed well in-sync. Hand-picked, whole bunched pressed with wild fermentation in 500 litre French puncheons (20% new). Batonnage for the first two months, then topped and let rest for a further 8 months on lees. With green apple, peach and grapefruit the is striking in its purity. A beautifully detailed rendition of a modern Australian Chardonnay.
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