A rich and textured style of Chardonnay, with the prominent honey, ripe peach and lemon balm notes being offset by the typical, lifted acidity.
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 was indigenous. No malolactic fermentation took place. The wine was matured in barrel maturation on its lees for a period of 10 months, during which the barrels were stirred fortnightly.
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