Parcels of the finest Chardonnay, hand picked off splendid sites on the lofty terroirs of Tumbarumba, have been assigned the ultimate in extravagant Burgundian vinification techniques. Wild yeast barrel ferments in quality new oak, sedimentery lees stirring battonage and an extended term of maturation, have achieved a rich Chardonnay wine to rival her old world siblings. A captivating biscuit and savoury nose precedes a textural palate, layered with toasty oak and driven by the powerful, high country Tumbarumba Chardonnay fruit.

Harvests of Chardonnay are assembled from vineyards planted to elevations of 700 to 842 metres above sea level. Grapes are all hand picked and gently pressed, the first free runs are extracted and cold settled. Juices are racked into a high proportion of new French oak barriques, taking along a substantial amount of press solids. A mixture of natural and inoculate yeast ferments are encouraged to provide complexity and interest. Upon completion, barrels are treated to a term of lees stirring battonage twice weekly, building up textures while contributing added mouthfeel and weight. After eleven months, components are assembled into the finished wine, lightly fined and filtered to bottle. Alcohol 13.0%