The aroma is citrus, white peach, and cashew with lovely oak overtones.  The palate is fine, yet complex, with layers of flavours that linger on the palate. There is a creamy texture from the extended lees contact, and the flavours of stone fruits, and figs are reigned in by the natural acidity.

94 Points - James Halliday 2010 WINE COMPANION
"Superb, Super chardonnay." 95 Points - Campbell Mattinson THE WINE FRONT Nov 2009

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Vintage and Winemaking

During the season of the 2006 vintage we experienced a warm dry summer which advanced berry development and the ripening process. Our vineyard management is focussed on protecting the Chardonnay from sunburn by maintaining a healthy canopy, the result being fruit picked perfectly ripe with lovely green colour.   Harvest was slightly early due to the warmth of the season, vine health assisted in acid retention, and flavour development was parallel with sugar ripeness.    

Picking was from the 28th February to the 9th of March for the Reserve Chardonnay, with yields averaging 5 tonnes per hectare.  The warmer season also brought smaller crops, smaller berries and loose bunches. 

The Chardonnay is all picked under 12.5 baume when the flavour is still in the citrus spectrum.  This also helps to reduce final alcohol, retain acid, and aid in wine longevity. 

Our Chardonnay is all hand picked and chilled overnight before whole bunch pressing in our Bucher press.  The juice is roughly racked to barrel for barrel ferment, in a combination of 228 litre barriques and 500 litre puncheons.  The oak used is all French from four different coopers, about 30% is new.  The wine stay in its barrel for the entire maturation without racking, the final wine is a selection of the best barrels.  Malolacic fermention in 2006 was minimal. There is no fining before filtration and bottling.

The careful attention in the vineyard and the winery mean that minimal intervention is required to yield the best wine.