The Chardonnay (50%) is from the Cemetery Block at the base of the Piccadilly Valley. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The syrah is from Quartet vineyard in at Dingabledinga, at the top of a hill near the ocean with strong ocean breezes sometimes. This as an assemblage of lost children, the pressing component of our best chardonnay aged in oak, the syrah is whole bunch pressed into ceramic. – Lucy M
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