Super sleek, intense nose, thrilling acid lines, of ripe citrus and river pebbles. It’s mouth-watering, saline and brimming with nervous energy. This shows an understanding of acid like few can. Amazing power for a wine of this weight, it is hard to imagine where the flavour is hiding. Beyond impressive.
The fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which are 30 per cent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay.