Aromas of white stone fruits, citrus and flint are complemented with toasted nut characters on the palate. Delicious fruit flavour and weight from premium fruit and careful oak handling is balanced with lively acidity giving elegance and a lingering finish.
stone fruits • matchstick flint • toasted nuts
Very low yielding chardonnay vines were hand-picked into small baskets before being whole bunch pressed. The juice was fermented in a mix of new and seasoned French oak barriques, with partial wild ferment. Frequent bâttonage was carried out for a period of two months, and malolactic fermentation is allowed to occur spontaneously in select parcels.
The wine was left to mature in the oak for 15 months prior to racking and bottling.
*Contact our Cellar Door to purchase our Museum Release Chardonnay.