The fruit is mostly hand-picked, chilled overnight and whole-bunch pressed direct to barrel, with the other harvest done in the cool of the night to retain fruit aromatics. Half of the ferment was conducted by indigenous yeast. The wine was fermented in French oak (40% new) to dryness under controlled temperature conditions. A small portion (approx 25%) of the wine was allowed to complete MLF to retain its natural acidity and freshness.
"A wine of youthful exuberance, bright yellow colour with a healthy lustre. Nougat and caramel and limoncello, hazelnuts and vanilla. Lemon curd and seaspray, minerals largely eclipsed by rich and ripe fruit. Reduction is measured. Kudos to the winemaker."
94 points, The Real Review (February 2020)
"This is sourced from Pemberton, an area well suited to Chardonnay. Cereal and butterscotch aromas play with a little struck match and cashew. The palate is deeply intense and powerful, with tremendous persistence. Nice savoury finish completes a very good wine."
95 points, Western Australian Wine Guide 2020