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From a mature site in the Upper Yarra Valley, the vines grow on volcanic red soils on a steep, fast-draining slope at an altitude of 250m. The elevation makes for cooler growing conditions compared with the valley floor, slowing the ripening process, which allows for intense, complex aromas and flavours to develop.

The cool nights increase the ripening period and help the grapes retain vital acidity for freshness and drive. The cool weather and frequent rains throughout the year saw the fruit have plenty of freshness and acidity to produce a contemporary style of Chardonnay with elegance and vitality.

The hand-picked fruit was gently pressed in whole bunches to tank and then fermented in French oak puncheons (25% new). The cool, wet year ensured we had plenty crisp acidity and purity with lots of citrus characters and drive. To help accentuate weight and mouthfeel, we allowed the wine to go through a slightly higher than usual amount of malolactic fermentation (15%) – helping us soften acidity while adding complexity and depth.

After ten months of barrel ageing with a proportion of less stirring to add more weight and texture, the wine was transferred to tank for two months for settling before we bottled it.

With a constant eye on the skies and the vineyards, our decision to pick early had us produce a Chardonnay with freshness and poise, showing bright fruit, plenty of lime, citrus characters and saline-like minerality.

Lees stirring and a good proportion going through malo in French oak added pleasant hazelnut and spice notes. The restrained nature of this vintage would benefit from a bit of time in the cellar to integrate and broaden slightly.