Chardonnay fruit from the McIntyre Vineyard, and since 2010, including a small percentage of Robinson fruit, is whole-bunch pressed and the juice is transferred to barrel, without settling, for fermentation. All barrels are French oak, 25% new and the remainder 2-3 years old. A spontanious malolactic conversion often occurs. The wine is left in barrel, with occasional lees stirring for 8-10 months before bottling.
N.B. The actual bottle is 375mL
- VIC - Mornington Peninsula
Mid-gold; a restrained and elegant bouquet of melon, candied lemon and grilled cashew; the palate is soft and forward, revealing the savoury grilled almond character on the finish, which lingers evenly for a very long time. Rating 91 - Drink by 2016 - Ben Edwards, Austaralian Wine Companion (FEB/2012)
Winery Tasting Notes
This wine is pale lemon in colour with highlights of green.
The nose is elegant and fine, with lemon and lime fruit aromas, a hint of grapefruit, ginger flower and nectarine, with some flinty notes.
On the palate the wines shows more stone fruit intensity and length with mineral notes to add to the citrus and floral components. The wine shows good balance of fruit, acid and alcohol and the finish is long and complex.
A youthful wine with much cellaring potential, but also lovely right now, with delicate white fish, freshly shucked oysters or grilled scallops with ginger and lemongrass.