Aromas of freshly cut stone fruit, cashews, lemon curd, toasted brioche and nectarine.
Sourced from Karridale in Southern Margaret River.
100% Chardonnay fruit was machine harvested.
Free run juice added to a mix of seasoned French oak barrels with 1/2 being innoculated and 1/2 undergoing wild fermentation.
Battonage every couple of weeks was used for added complexity and texture ‘sur lie’ with extended cold settling before racking and canning in December 2021.
No fining agents or filtration, minimal use of sulphur dioxide and no malolactic fermation.
100% barrel fermented in aged French oak barriques.