This wine displays bright lifted aromatics of pink grapefruit, ginger spice, and lemon zest with hints of honeycomb
and nougat.


Sourced from the Brookland Valley Estate vineyard in Wilyabrup, the fruit was hand-picked and then whole bunch pressed to tank before transfer to French Oak barriques for fermentation. This enables the winemakers to retain regional and varietal flavours and fineness of acidity. The fermentation was completed with indigenous yeasts which add to the texture and complexity of the wine. Following primary ferment, the wine
underwent malolactic fermentation while on yeast lees, with occasional stirring of the lees in barrel providing texture and length.The Brookland Valley Chardonnay was left on yeast lees for a period of 8 months prior to barrel selection and blending.


Pale straw in colour with a youthful green tinge.