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.
Shows a level of complexity beyond its dollar value. Citrus and stone fruit lead the way on the bouquet, with some minerality and high quality oak input, nutty and toasty, very neatly integrated. Excellent mouthfeel, flavours also in the grapefruit/white peach/nectarine spectrum, a good measure of acidity providing freshness and length on the palate. To 2026 $20 Rating 94