78% Tasman Peninsula and 22% East Coast Chardonnay was hand-picked and chilled overnight before being whole bunch pressed into seasoned French oak (300L) and left to undergo wild fermentation with the inclusion of some solids. 50% of the wine was sulphured immediately post primary fermentation with the remaining 50% stirred without SO2 for 3 months. 9 months in oak prior to blending and bottling.

The wine is pale yellow with flecks of green. There are aromas of fresh grapefruit and citrus zest, enhanced by taught flinty aromas, cashew nut and sublte oak spice. Taught and mealy on the palate, supported by poignant ripe nectarine and grapefruit, weaving complexity and acidity, with captivating drive and length. Cellar for 5-7 years. – Liam McElhinney, Lowestoft