Review Detail

This wine has had the proverbial winemaking kitchen sink thrown at it, and i like it. 60% of the wine was fermented in barrel and kept on stirred lees for 8 months prior to blending with the un-oaked component. The resultant wine has flinty sulphide notes with textural almond meal and fig in spades. The wine does retain elegance with concentrated yellow peach at it’s core and a carefully constructed line of acidity that keeps the wines richer components from taking over.

This won’t be everyones style bit if you like a mouth-filling chardonnay with plenty of winemaker input this is for you.