Whole bunch-pressed directly to French oak (33% new) for wild fermentation, and 11 months maturation on lees.
Gleaming, pale straw-green; it is the complexity, integrity and length of Yarra Valley chardonnays as good as this that show the limitations of warmer regions' wines. Here white peach/nectarine flavours lead the way, albeit with complex texture and structure built on the back-palate by citrussy acidity and the positive influence of seriously good Burgundian oak.