All of the fruit is hand-picked, chilled overnight and whole-bunch pressed into barrel. All barrels are left to ferment naturally. The wine was fermented dry in French oak (70% new). The natural acidity and extended hang time (especially the Mount Shadforth block) allows only approximately 30% of the wine to complete malolactic fermentation to add complexity and mouthfeel to its natural acidity and freshness. Regular (non-oxidative) lees stirring adds texture and structure.
"Struck match characters dominate the nose and press firmly on the palate. The fruit itself is lean and racy, the wine's lemony elements cutting dramatically through the cloud of sulphide funk. It needs at least another year (or two) in bottle."
93 points, Wine Companion (March 2019)
"This is where the guys push some boundaries. The results a fabulously presented chardonnay. Engaging aromas of Butterscotch, gun flint and roasted cashew. The palate is multi-layered and tremendously complex and rich. Dry, savoury edge to the palate which extends to a very long finish exceptional."
97 points, Western Australian Wine Guide 2020
"Toasty, oaky, powerful nose. Texture and length and abundant nutty flavours of fresh cashew and hazelnut, with tropical and citrus fruit."
94 points + Silver Medal, Decanter World Wine Awards 2019