The 2010 Chardonnay fruit was handpicked in pristine condition, refrigerated overnight and whole bunch pressed to allow gentle extraction. The juice was then transferred directly into Burgundian oak barrels and temperature controlled to ensure a slow fermentation process. This allows for the development of more complex fl avours and seamless oak integration. Post fermentation the lees were stirred gently once a week until the balance between oak, lees and fruit characters was achieved. Malolactic fermentation was not carried through so the vibrant natural acidity was preserved. The wine was fi ned with isinglass just prior to bottling.

Brilliant medium straw with green hints. Lifted fresh lemon leaf, white nectarine, peach blossom, subtle nuttiness with savoury toasty oak. Medium weight with a fl eshy full mouth feel, peach, white nectarine, lemon rind, subtle nuttiness, complex spicy oak, long persistent length with a well integrated acid backbone and a full spicy finish. The wine is certainly approachable now, though will age gracefully over the next 8 - 10 years.

Pale green-quartz; the cool climate shows through in that seemingly effortless drive and intensity the fruit has, and the way it soaks up the barrel ferment oak inputs; its palate is honed to a fine edge of white peach and nectarine, with an almost joyous purity and great length. 94 Points; James Halliday