Aromas of white stone fruits, citrus and flint are complemented with toasted nut characters on the palate.
High altitude sites produce premium fruit with medium weight which is balanced with lively acidity giving elegance and a lingering finish.
white stone fruits· matchstick flint· citrus· toasted nuts
Very low yielding chardonnay vines were handpicked into small baskets before being basket pressed.
The juice was fermented in French oak barriques of varied ages (25% new).
Most barrels underwent spontaneous fermentation with indigenous yeasts, while others were seeded with select strains.
Frequent bâttonage was carried out for a period of two months, and malolactic fermentation was allowed to occur naturally.
The wine was left to mature in the oak for 12 months prior to racking, blending and hand bottling.
The fruit for this wine is sourced from old vines on the high altitude sites of Picadilly, Lenswood and Carey Gully. This altitude ensures cool conditions during ripening, ideal for delivering freshness and elegance.
Seafood and spicy Asian cuisine.
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