• Oaked
• Brioche
• Lime zest
• Dry finish

"Immediately enticing with a complex mix of mineral and white peach, sweet lemon, baked nut and soft smoky barrel scents. Satin textures with very fine wood tannins, firm, youthful acidity and a core of mineral and citrus flavours. Baking spice, smoke and peach come through on the finish. A lovely wine, perfect for food. Drink now and through 2025+ On the nose this wine presents lovely aromas of tangerine, grapefruit zest and white florals complemented by subtle notes of buttered brioche toast and wet river stones. The entry to the palate is rich and textural before giving way to a seam of bright acidity that brings focus to a core of juicy grapefruit, lime zest, yellow plum and subtly toasted oak. A clean dry finish ensures this wine is suitable for pairing with a range of cuisines" Cameron Douglas MS, Feb 2021

"Intense and textural chardonnay with toast, grapefruit-citrus, ginger, oyster shell, roasted nut and spicy oak flavours. Smooth-textured wine with good weight and mouth-feel. A very stylish wine that promises to age well" Bob Campbell MW, The Real Review, Feb 2020

"Offering lovely fruit intensity together with elegant complexity, the wine shows white flesh nectarine, fresh fig, lemon peel and hazelnut characters on the nose, leading to a wonderfully rounded palate that's finely textured and linear. It's graceful and delectable with an impressively long finish. At its best: now to 2026" Sam Kim, Wine Orbit, May 2020

Clones 6,15 95, Mendoza and NZVIG1 Chardonnay from three separate Vineyard sources were used in this wine, located in the Lowburn, Gibbston and Cromwell sub-regions of Central Otago.

Fruit from each vineyard and clone was handpicked and whole bunch pressed separately into stainless steel tanks for a brief period of settling before being roughly racked to 500L French oak puncheons in order to maintain a higher juice turbidity and enhance interest on the nose. Fermentation initially occurred naturally in barrel before the addition of a commercial yeast strain to ensure the fermentation reached dryness. Malo-Lactic fermentation took place over the course of the 9 months while the wine sat in barrel on full yeast lees, with monthly lees stirring in to build palate weight and texture.

Food Pairing: Sage and dijon crusted pork fillet.