Hand-picked slightly later than the Estate Chardonnay, then whole bunch pressed to barrel for wild yeast fermentation with no juice amelioration. Matured in 50% new French barriques and puncheons (50% second usage) for 9 months with some early lees stirring to enhance texture.
The bouquet is delicately lifted with jasmine and nashi pear, supported by just a sniff of toasty almond and biscotti. On the palate, a quiet suggestion of pie crust oversees hints of lime and grapefruit pith, honeydew melon and white stone fruit. This chardonnay is bright and elegant, textural and layered with a refreshing river stone mineral acidity and oyster shell salinity. Cellaring Potential: 8-10 years. Serving Temperature: 12-14°C Food Pairing: Roasted trout, Poached salmon, or Mushroom and goats cheese risotto.
Variety: 100% Chardonnay (Clone P58)
Total Acidity: 8.2 g/L