- Vineyard Notes
Sourced from vineyards across the Yarra Valley. 50% sourced from the upper Yarra ranges.
- Winemaking
The Chardonnay grapes are chilled overnight before they are whole bunch pressed the following morning. The juice is immediately transferred into 500L French oak puncheons. 15% of the oak is new, while the remaining 85% is seasoned. The juice is fermented naturally using indigenous yeast over 10 days, finishing with lots of stirring at the end of ferment. Around 10% of the batches go through malolactic fermentation. The wines are then sulphured and kept on lees in barrel until October, when they are blended and bottled.
- Food Matches
BBQ roasted prawns with citrus dressing. Pan seared john dory fish with capers. Roasted asparagus with mustard vinaigrette and slithered almonds.
