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The sloping, south-facing Chardonnay block from which this wine derives has the classic well-drained, red ferresol soils so common in Gippsland. In terms of the winemaking, each batch is pressed and lightly settled before being racked to used barrels with plenty of solids. It's wild-fermented, then raised un-sulphured on its lees for 20 months in neutral wooden barrels which have previously housed the Caledonia Australis Chardonnay. It's a creamy, textural wine with ripe stone fruits, honey and buttery aromas and flavours, along with a twist of matchstick on a fresh and persistent finish.
Certified Organic
Organic Ingredients
