Fruit was whole bunch pressed and fermented in barrel using wild yeast strains. Bâttonage was used over a 2 month period. 15% was allowed to undergo malolactic fermentation to provide textural complexity.
Ageing: Matured for 9 months in oak.
Barrels: French oak barrels, 40% new and 60% second use.
A deliciously fresh yet complex bouquet of vibrant lime, lemon blossom, white peach, toasted almond and beeswax, with alluring butterscotch notes. The palate displays a lovely silken texture, revealing multiple layers of flavour and refreshing, balanced acidity. Grapefruit is prominent; there is also lime zest and honey nougat characters and a fine minerality throughout. This is an elegant expression of quality Margaret River Chardonnay, finishing with great persistence. Fine grain French oak is flawlessly integrated and balanced, in line with the winery extended bottle ageing regime.
Cellaring Potential: 8-10 years
Serving Temperature: 12-14°C
Food Pairing: Soft cheeses (Brie), salmon and poultry.