Fine aromas of citrus, jasmine, tropical fruit and some peaty oak nuances make this an attractive, fresh Chardonnay. The palate is creamy and silky while finishing crisp.
Our Chardonnay has always been made to express the vineyard, but with some savouriness from traditional winemaking. Barrel-fermented and stirred on lees for about nine months, the aim is to build complexity and texture. The proportion of new oak has gone down in recent years, (10% in this one). Malolactic fermentation is generally avoided unless it is needed for acid balance; there was none in 2015. As a result, the wines are tighter, fresher and develop better.