The Mill Block sub-section of the Williams vineyard is located at the southern end of the celebrated Coonawarra growing region. This part of our cool climate district sits on classic Terra Rossa over Limestone soils and is the last to ripen, enabling the mature vines to produce Chardonnay with generous and full flavours.
Following harvest, the fruit was allowed to rest on skins for four hours before being pressed, which adds beautiful weight and texture.

The wine went through a wild-yeast barrel ferment for 12 days before 5 months maturation in new French oak Barriques. Two thirds of the final blend completed malolactic fermentation for added creamy texture and complexity. The blend spent extended time on lees, with sulphide management, to achieve a rich, complex and generous style of Chardonnay with lovely acidity and balanced secondary notes.