The fruit was sourced from the Saxonvale vineyard in Broke Fordwich which was planted in the 70’s. Mostly I10V1 clone, which provides a particularly bright and lean fruit profile. As such, texture is built through indigenous ferment on light solids in a mixture of stainless steel, new Stockinger and seasoned French 500L oak puncheons. Well balanced between fresh lees reduction, crispness of primary fruit with a slight lift of wild ferment lift. This tends towards the finer end of the Chardonnay spectrum with no malolactic fermentation.

Unfined/unfiltered. Vegan friendly.