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This Chardonnay displays quince, stone fruit and orange blossom characters on the nose with just a murmur of background oak. The palate is supple and textural with quince and nectarine characters appearing on the front palate which are joined by more savoury nougat and oatmeal at the back. Oak plays a supporting role without ever competing with the fruit. It finishes long and crisp with a lingering lemon aftertaste.

This style of Chardonnay works well in dishes where a degree of freshness in the wine is welcome. Fish pie and fish cakes (especially salmon fish cakes) other simple salmon preparations (simply poached or with a buttery sauce) chicken, pork or pasta in a creamy sauce, chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts, and mild curries with buttery sauces (such as chicken makhani)

Produced from estate-grown fruit. Whole-bunch pressed and fermented in barrel with natural yeasts before six months on lees in French oak (50% new). Delivers a nice line in purity with its aromas of just ripened white nectarines, a little apricot and some orange blossom, and you barely notice the wood. Youthful, gently textured, tightly wound and balanced, this should start hitting its straps soon. James Halliday

Awards
Gold Medal Wine Showcase Magazine 2023
Silver Medal Melbourne International Wine Competition 2023
93/100 James Halliday