The fruit was handpicked, whole bunch pressed, and the unclarified juice was barrel fermented, and stirred regularly over its 9 months maturation in oak, to build palate weight and complexity. As 2020 was a year with high natural acidity, all the chardonnay ferments went through malolactic fermentation.
"Pristine aromas of citrus and stone fruit mingle with more complex flinty notes from the wild yeast component. The palate really packs a punch with vibrant fruit flavours, some solids complexity, and taut acidity which pushes out the length." - Winery Notes