Pale straw with flashes of green.
Bright notes of peach and nectarine balanced by layers of flint and struck match.
A wine with tremendous depth of ripe stone fruit flavours and vibrant natural acidity. A hint of oak-driven character adds length and structure.
This wine may be enjoyed on release but will find further complexity over three to six years from vintage.
2019 was a beautiful, mild vintage with very limited heat spikes during ripening. Chardonnay grapes were harvested in early to mid-February, which encouraged expressive aromas, concentrated flavours and lovely acid retention.
The majority of the fruit for this wine was handpicked, with a proportion wild fermented in oak barrels, 20% of which were new, for three months. The remaining parcels of fruit were kept on lees, with wild fermentation occurring in stainless steel tanks. From there, 50% of the final blend underwent malolactic fermentation before bottling.
Crab ravioli with burnt butter and sage.