A stunning vineyard with a high altitude of 550m, planted in the 1980s, in the heart of the Piccadilly Valley. Hand-picked march 13th, pressed with full solids straight to a mix of seasoned and virgin Burgundian barrels. indigenous yeast fermentation.
A tightly wound cool climate chardonnay which leads with mouth-watering grapefruit and nectarine. Mealy granny smith apples and a fine tuning of nougat and honeysuckle spice sets the foundation for the svelte texture.
Aromatically evolving between, bee’s wax and meyer lemon rind, the palate is taut and precise and finishes long with powerful elegance. – Producers notes
