Winemaker Darryl Catlin carefully selects the best parcels of fruit from the vineyard, ensuring that the fruit is picked from the vineyard at precisely the right moment. After a lot of time spent walking up and down the vineyard checking to see if the flavours
are right the fruit is then hand-picked once it has reached around 12° Baume. It then begins its journey through the winery, initially focusing on keeping the juice as cool as possible.
Bunches are sorted and whole bunched pressed, prior to wild
yeast barrel fermentation of the free run juice in new and one year old French oak barriques for ten months. It is then settled and prepared for bottling as soon as possible so that we can
capture the freshness and fruit intensity of the wine.
Medium straw in colour this wine displays lifted mandarin citrus
and melon notes on the nose. This barrel fermented Adelaide
Hills Chardonnay offers superbly structured characters of
melon, honey with a hint of cashew. Long and delicious with a
wonderful line of acid and balanced by an incredible softness.
A lovely crisp wine now, that will benefit from some short-term
cellaring once bottled.
GOLD | 2017 ROYAL ADELAIDE WINE SHOW
GOLD | 2018 CATAVINUM WORLD WINE COMPETITION
GOLD | 2017 NEW WORLD WINE AWARDS NEW ZEALAND
GOLD | 2017 INTERNATIONAL WINE AWARDS SPAIN
GOLD | 2018 SOMMELLIER WINE AWARDS UK