Hand-picked fruit from our oldest vineyard, where yields were limited to under 2 tonnes per acre, these Chardonnay grapes were whole-cluster pressed and barrel-fermented in French oak. This is a full-bodied wine with intense concentration, yet it displays remarkable finesse and elegance.

Winemaker’s Notes

• Yields were about 2 tonnes per acre (35 hL/ha)
• Fermented entirely in French oak, 40% in new Allier barrels and 60% in 1-year barrels.

Food Matches: Sweet pea soup with fresh cream, smoked fish and lobster.