Flinty green apple, lemon curd, oyster shell and brioche. Fine textured Chardonnay that builds on the palate, well-integrated French oak wraps the quality fruit.
The fruit was sourced from two sites in the Tumbarumba region. The sites range in altitude from 550m to 710m. Think crisp clean air and running green hills with lush growing conditions.
The first parcel was picked first thing in the morning heading straight to the winery were it was whole bunch pressed, straight to French oak with all the solids for fermentation. The second was destemmed, pressed and again straight to oak for fermentation. The two parcels of fruit were kept separate throughout the winemaking process, full malolactic fermentation, left on full solids until early summer, natural yeast, minimal sulphur added.
12.8% Alc/Vol | 750mL