We used traditional Burgundian methods in making this wine from an old, modestly cropping, clone of chardonnay that grows on its own roots. These included natural spontaneous primary and secondary (malolactic) fermentations in French oak puncheons (70% old). Warm summer days with cool nights produce ideal growing conditions of this classic grape variety.
On release it has a pale lemon colour. The generous aromas and flavours evoke impressions of citrus fruits, nectarines and yellow plums intertwined with savoury elements that suggest barbecued sweet corn, grilled mushrooms and buttered toast. The wine is rich and mouth filling but has a spine of tingling acidity and minerality that keep it tight knit and focused. It has a lingering, tangy aftertaste. With careful cellaring, it can be expected to develop a range of other nuances over the next 5 – 6 years and live for a decade or more