Description

Fermented entirely in French oak, with 25–30% new, this Chardonnay gains its complexity through wild yeast fermentation and full malolactic fermentation. It then spent ten months on lees with weekly stirring, followed by a further eight months maturing in barrel. Handling and filtration were kept to a minimum to preserve the wine’s full flavour.

The long time in barrel means the wine may be reserved for the first few months after release, so a little patience will be rewarded.

Tasting notes: The bouquet is lifted, with white peach, nectarine and a hint of citrus, all of which carry through to the palate. The acidity is balanced and the oak is seamlessly integrated. The result is a rounded wine with texture, minerality and a vibrant structure, finishing long and lingering.