Single vineyard (Healesville) 100% Yarra Chardonnay barrel fermented in 40% new oak hogsheads and puncheons. 20% of the fruit was fermented as whole bunches on skins for 3 weeks before being pressed and racked to barrel to finish. Full Malo-lactic fermentation completed in barrel
and the wine was bottled in January after
10 months on lees.

Alc/vol 13.5%
Total Production 125 dozen
$18.50