A selection of the favourite micro parcel of chardonnay from this vintage…days of tasting, thinking, retasting. Handpicked mid-March, pressed with full solids straight to Burgundian barriques. Indigenous yeast fermentation. Weekly batonnage. Unfined and filtered to retain natural malic acid.
Holding it in its mouthwatering state is the complexity of brioche and white flesh stone fruits are the layered textural elements from batonnage and restrained input from virgin oak.
