Description / Reviews
"Sourced two distinguished vineyards in the Adelaide Hills; Echunga and Macclesfield. Specific parcels were harvested over a three week period. Some early batches harvested with high natural acidity to lend the finished blend vibrancy and length. Five clones across two top Adelaide Hills vineyards were wild fermented in seasoned French barriques at low temperature with frequent lees stirring. Matured in barrel for 7 months with judicious lees stirring prior to blending and bottling. This modern style Chardonnay is a perfect accompaniment for well seasoned seafood, shellfish and grilled chicken. It also matches beautifully with rich, nutty desserts." - Winemaker Notes
"From two sites, in Echunga and Macclesfield, and across five clones, this was harvested over a couple of picks. Wild fermented in seasoned Burgundy barrels (with a small carbonic component used as a final blending foil) with frequent bâttonage and seven months in oak. Cool white nectarine, apple blossom, lemon pith, lime and pomelo, with salted praline and sushi ginger. There’s charming delicacy, with a deftly light winemaking imprint, yielding a quiet precision of fruit expression, allied with depth of flavour. It’s poised, refined, very long and very good." - 95 Points, Marcus Ellis, Halliday Wine Companion