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This is a single vineyard 2016 Chardonnay from the bottom of a hillside in Mudgee that is well drained and sun-exposed. The chardonnay was fermented on skins for a 5 to 7 days then gently pressed off to finish fermentation in tank and barrel – new and old French and Hungarian oak hogsheads.

Aged on Gross Lees and fruit solids the wines were stirred fortnightly for first two months, then monthly for 18 months. The wine was lightly filtered and bottled.

The fruit from this Chardonnay is from the top of the vineyard where it is more elevated and well drained and soils are lighter – volcanic red clay and basalt and quartz. The vines are more desiccated and struggling and the fruit develops a very unique floral perfume that seems to be geographical on this location where even the grasses, herbs and flowers smell sweet this way.

The wine displays very subtle notes of white blossom, vanilla, sandalwood spice, marshmallow, white plum, cream bun, pear drop and earl grey while being firm and citrus-like in acid on the palate. It’s a fantastic subtle chardonnay that allows food to express itself wonderfully.