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The Chardonnay (100%) is sourced from the Kas Sluiter vineyard in Mylor. The fruit was picked at 10% potential alcohol and gently pressed. Only the juice from the first half of the press cycle was used to capture as much freshness and purity as possible. After a cool, slow, wild fermentation fresh Chardonnay juice from the last pick of the harvest was added to bump the residual sugar up to 20g/l before bottling. The wine aged on its lees for 24 months before disgorgement in March 2024.

The wine blew us away when we tasted it. The flavours are pretty, with tight structure and a light, creamy bead. Time in bottle has given nice roundness to the texture as well as brioche richness to balance the refreshing acid spine.