Made from a non-irrigated and cane pruned vineyard to reduce yields, Picardy's Chardonnay fruit is handpicked at around 12° Baume to retain structure and finesse. 40% of the Chardonnay is whole bunch pressed and the remainder is destemmed and then pressed and the juice is settled for 48 hours before fermentation begins in tank. The wine finishes fermentation in a mixture of new to four-year-old French barriques before going through malolactic fermentation (MLF) and the lees are stirred (battonage) once a week. The result is a complex and structured wine with cool climate pear and white stone fruit aromas. A gently textured but beautifully balanced wine that can be enjoyed now and over the next 5-7 years.
A compelling nose of lemons and grapefruit, nougat and cashews, wet stone minerals. There's a softness to it, a leesy charm that allows fruit to gently peel off it, white peach and lemon pith. More than dips its lid ot the old world. A beautiful wine.
95 points, The Real Review (November 2019)
Light to medium yellow-straw colour with a toasted-nutty, creamy, waxy bouquet, which is reserved and complex. The wine is rich and soft whilst at the same time zesty and refreshing with vibrant lemony acidity. There are evident dairy-like malolactic nuances, which add to its subtantial character. This is drinking very well now but will live on well, gaining richness and complexity. A more Burgundian style of Aussie chardonnay.
94 points, The Real Review (February 2020)