Description
"Sorting and selection start out in our high-altitude Chardonnay vineyards, where only the best bunches are handpicked, ensuring low yield, yet high quality. Using a mix of Entav clones, to offer more blending options, the fruit is whole bunched pressed with the juice racked into French oak puncheons (30% new, 30% second use, 40% third use) and barrel fermented for 20 days. A portion of the blend sees malolactic fermentation and lees contact for approximately 3 months, with a total time of 9 months in oak before light filtration pre-bottling. Profile of ginger, brine, butterscotch, with line, lusciousness, and length." - Winemaker Notes
"A mighty good Chardonnay from the higher altitudes of the Adelaide Hills. After handpicking it was whole bunch pressed and then racked into a mix of French and Austrian oak puncheons for 20 days barrel fermentation. A small amount of malolactic fermentation has introduced a degree of textural complexity. It’s balanced and finely crafted with a light cashew character lifted with a savoury edge and fine acidity." Impressive." - 94 Points, Ray Jordan, Wine Pilot
