A lifted nose with apple, honeydew melon, nutmeg and hints of honey and beeswax. The palate is complex and creamy with butterscotch malo shortbread layers around bright natural acidity with lingering powdery tannins and lemon citrus notes.

The fruit for this wine hails from the Piccadilly Valley, where it is meticulously hand-harvested and undergoes wild fermentation in tanks before being transferred to oak barrels (40% new). It matures in oak for seven months, during which partial malolactic fermentation occurs, consistent with the approach taken for all Chardonnays from this vineyard. Additionally, lees stirring is employed, distinguishing it from the process used for the Blefari Vineyard Chardonnay. Drinking beautifully at release, it will continue to develop with bottle age and careful cellaring. Enjoy now or drink/cellar to 2030+. Super limited quantity available. Suggested serving temperature 8-12C.

Halliday Rating: 94 points