Chardonnay fruit was sourced from vineyard blocks located in the Brancott, Fairhall, Ben Morven and Central Wairau Valley sub-regions of Marlborough.
After gentle pressing, juice was 100% barrel fermented with a high solids content in French oak. The wine remained in 20% new barrel for one year prior to bottling. Underwent regular lees stirring and around 70% malolactic fermentation.
Impressive in its youth, a complex nose offers layers of white peach, spring florals and well-integrated smoke. The palate is richly textured with fleshy stonefruit and lemon citrus. Mouthfilling, yet balanced, with fresh acidity giving shape and focus. Elegant with a lingering and lively finish.