Hand picked and whole bunch pressed. Early press cut on juice, settled overnight and transferred to barrel for primary fermentation. Partially inoculated and partially wild fermented. Full malolactic fermentation. 20% new French oak, remainder neutral oak. Stirred fortnightly for added weight and texture. Aged in barrel for 9 months before blending and bottling.

On the nose, this Chardonnay opens with vibrant aromas of preserved lemons and citrus, complemented by hints of charred lime and stone fruit. Subtle notes of honeysuckle add a delicate floral touch. The palate is a thoughtful blend of baked lemon cheesecake and panna cotta, offering creamy texture balanced by fresh acidity. This wine’s textural complexity makes it a perfect match for fresh blue cod in a caper butter sauce.