"This stylish chardonnay is elegantly dressed by subtle oak with white peach, rockmelon, almond and mealy characters. The palate shows excellent depth and fine texture, brilliantly framed by well-integrated acidity. A convincing demonstration of elegant chardonnay delivering power and persistency. At its best: now to 2020" Sam Kim Wine Orbit 

"Hand-picked fruit from the ‘Home’ vineyard, 53% clone 95, 40% Mendoza and 7% clone 6, WBP and fully barrel-fermented to 13.5% alc., the wine aged 10 months in French oak, of which 20% were new puncheons, and undergoing MLF. Bright straw-yellow colour with lemon-gold hues, lighter on the rim. The nose is elegant and softly full with bright aromas of citrus and tropical fruits entwined with nutty oak and suggestions of creamy barrel-ferment elements. Flinty complexities unfold along with oxidative detail, the aromatics growing in richness and density in the glass. Medium-bodied, the flavours of citrus and tropical fruits show with succulence, and reveal creamy barrel-ferment notes, along with complexing nutty and oxidative elements. The palate has linearity, flowing along a fine phenolic, textured line, with fresh, lacy acidity and some underlying alcoholic power providing energy and drive. The wine carries to a crisp, dry finish with citrussy fruit and nutty oak. This is a moderately rich Chardonnay with citrussy fruit and complexing nutty interest, and a fresh, dry, textured palate. Serve with seafood, poultry and pork over the next 4 years." Raymond Chan 

A classic Martinborough Chardonnay. The wine was 100% barrel fermented, lees aged and stirred while in the barrel. Ripe melon, white flesh peach and nectarine with sweet oak hints. Soft and textured with excellent balance and length.

Our barrel fermented Chardonnay has aromas of melon and white peach. The palate is soft and textured with excellent balance.

Under the direction of Chief Winemaker, John Kavanagh, our winemaking philosophy places a premium on the character of the site. Our 2014 Chardonnay comprises handpicked fruit from the Home Vineyard, predominantly of clones 95 and Mendoza, with each block and clone vinified seperately. Gently whole-bunch pressed, the resulting juice is barrel fermented and aged for 10 months in French oak, (20% in new Fench oak puncheons, 500ltr) to add structure, and balanced integration of oak character. The wine goes through malolactic fermentation, providing a subtle creaminess and texture whilst maintaining elegance with a wonderful acidity.