Description / Reviews
"Sourced from vineyards across the Yarra Valley. 50% sourced from the upper Yarra ranges. Chardonnay is always whole bunch pressed either directly to barrel or pressed to tank before immediate transfer to barrel with full solids. The wine is wild fermented in French oak puncheons, 19% of which is new while the balance is seasoned. We allow the ferments to warm naturally, stirring daily to encourage fermentation and build texture. The level of malolactic fermentation (MLF) is dependent on season. In 2025, 10% of the barrels went through MLF. Post fermentation, we sulphur and then hold the barrels in a reductive environment on full lees with no stirring until blending and bottling in November." - Winemaker Notes
"An even split of Upper and lower Yarra fruit; both estate grown and from growers. 20% new oak. Brightly coloured. An immediate and attractive bouquet of white nectarine, lemon verbena, a little flint and salted almonds. Brightly fruited, with vibrant acidity that gives the wine freshness and energy. Drink now and over the next three to four years." - 95 Points, Philip Rich, Halliday Wine Companion
