The serious stuff:
The Chardonnay for this wine was sourced from the Jindong and Wallcliffe vineyards in the Margaret River region of Western Australia.
Fruit from individual vineyard batches were picked in the cool of night with a small portion hand picked and fermented separately. Individual batches were barrel and tanked aged for an additional 10 months, then classified and blended prior to bottling.
But, what does it taste like?
A radical return to a wine we used to call Chardonnay. Textured, bright, with peach and white stone fruits holding hands with a whiff of French oak and minerality. No sweaty palms.
Everything old is new again.