Beautifully balanced with lemon, white peach and nougat flavours, fine acidity and subtle oak. The fruit, a blend of two clones from our vineyard in Bittern, was gently pressed in whole bunches and fermented in barrel with wild yeasts.

96 Point Rated Ned Goodwin Mw - Halliday Wine Companion

This is an impressive contemporary expression of domestic chardonnay: a conflation of Chablis-like flint and toasted hazelnut, curd and stone fruits flowing effortlessly and long across a thread of juicy acidity and mineral tension. Burgundian. All augurs for a long future. A stamp of authority for this producer.

93 Point Rated - Aaron Brasher The Real Review

Lifted, nutty, spicy oak characteristics and nougat, there's also some creamy, white peach action adding to the complexity. A rich, powerful, but focussed wine, the flavours are generous and layered with a creamy fruit complexity wrapped up in some nutty oak. The acid cuts through and ensures the fruit behaves and delivers length and structure.

This fruit is from mature vines, predominantly the Mendoza clone, from select blocks at Capella Vineyard. The fruit was handpicked and chilled overnight then gently whole bunch pressed. The juice was wild fermented in barrel. Partial malolactic fermentation achieved the fine acid balance. The wine was matured in the same barrels, a mix of seasoned and new, for 11 months before blending. We use barriques, hogsheads and puncheons from select Burgundian coopers.

There were no major heatwaves in the 2018 season, but it was a warm season overall and the harvest was early. Yields were high, which required judicious fruit thinning and careful management for high quality wines like this one. Cool weather and regular rain up until Christmas made a slow start to the season, setting up good ground moisture and vine health. January and February were dry and mild, though the nights were warmer than usual. Timing of picking was paramount for balancing natural acidity.