Winemaker Darryl Catlin carefully selects the best parcels of fruit from the vineyard, ensuring that the fruit is picked from the vineyard at precisely the right moment. After a lot of time spent walking up and down the vineyard checking to see if the flavours

are right the fruit is then hand-picked once it has reached around 12° Baume. It then begins its journey through the winery, initially focusing on keeping the juice as cool as possible.

Bunches are sorted and whole bunched pressed, prior to wild

yeast barrel fermentation of the free run juice in new and one year old French oak barriques for ten months. It is then settled and prepared for bottling as soon as possible so that we can

capture the freshness and fruit intensity of the wine.

Medium straw in colour this wine displays lifted mandarin citrus

and melon notes on the nose. This barrel fermented Adelaide

Hills Chardonnay offers superbly structured characters of

melon, honey with a hint of cashew. Long and delicious with a

wonderful line of acid and balanced by an incredible softness.

A lovely crisp wine now, that will benefit from some short-term

cellaring once bottled.

GOLD | 2017 ROYAL ADELAIDE WINE SHOW

GOLD | 2018 CATAVINUM WORLD WINE COMPETITION

GOLD | 2017 NEW WORLD WINE AWARDS NEW ZEALAND

GOLD | 2017 INTERNATIONAL WINE AWARDS SPAIN

GOLD | 2018 SOMMELLIER WINE AWARDS UK