Vinification: A selected parcel of fruit from each of our 5 single vineyard sites was whole bunch pressed straight to 675 Litre open top Clay “Egg” vessels. Indigenous yeast fermentation. No stirring, the lids were sealed with clay at the completion of fermentation. The Applejack and Wombat Creek eggs went through spontaneous malolactic fermentation. Each Egg was decanted to blend for a long chill before being racked once more and then bottled by gravity. No fining, no filtration.
"All the four single vineyards combined their powers here. Fermented in clay eggs here. “Something in the vessels seem to fill the palate with texture, additional glycerol or sense of tannin or something”. The higher acidity fruit suits all this too.
Convincing, outstanding wine of strength and sublime texture. Slightly wild, a super saline minerally core, green apple, faintest fino notes, plenty of detail and complexity here with striking drinkability in tow. Impressive length, clean lines, great character. A katana thrust. Chardonnay done fancy, but cool."
95 Points – Mike Bennie, The Wine Front