This wine is fermented in oak and remains in contact with its yeast lees for a full year with 100% malolactic fermentation. Brilliant pale greenish straw. White peach, citrus, mineral, struck match,well intergrated oak and great length. Delicate but intense.

A decent amount of winemaking has gone into creating this marvellous Mornington Chardonnay, it was all barrel fermented and spent a year on its lees with full malolactic fermentation. However, it retains its fine precision and elegance that is part of the regional character. Chalky limestone, oatmeal and light citrus all emerge on the nose. Fine chalky mouth feel, this is an excellent wine. Tasted: February 2024; Drink to: 2024-2031; Rating: 95 Points; Ray Jordan

A light yellow in the glass with a worked nose of cashew, white peach and citrus zest. The palate has drive and well handled acidity, serving as a counterpoint to the malo induced creaminess on the palate that works amongst raw almond, and nectarine fruit. There is a tautness on the mid palate that is enjoyable with tannin and acid compact and affording the wines significant length whilst also giving savoury and spiced impact to the fruit. A wine that shows itself with time in the glass. Tasted: Feb 2024; Drink to: 2030; Rating: 93 Points; Patrick Eckel; The Wine Reviewer