An elegant and textured style of Chardonnay, with rich honey, lanolin and lemon balm notes complemented by layers of spice and toasty oak.
The hand-picked fruit was whole bunched pressed and racked to tank. It was then barrel fermented in French oak, of which 30% was new. Approximately 30% of the yeast used was indigenous. Malolactic conversion did not take place, retaining the natural acidity which balances this rich style. The wine was matured in French oak barrels on its lees for a period of 10 months, during which the barrels were stirred fortnightly imparting texture and complexity.
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