The grapes for this Chardonnay were picked from high-elevation vineyards during the cool of the night. Each whole cluster was inspected and hand sorted at the winery before being fed into the bladder press and then racked to 100% new French oak barrels, where they completed primary fermentation. Post-fermentation the lots remained on lees and were stirred up to three times per week over the 14 months of aging to create a rich, luscious texture. The wine was bottled without fining or filtration. The wine is crisp and refreshingly vibrant, greeting you with generous aromas of pear blending with subtle hints of anise. The palate is expressive and full, as seared Meyer lemon and butterscotch meld and mingle to build a tension and balance in the wine that requests another sip for further investigation. The wine’s acidity is centred and focused, creating a juicy texture that is balanced by a savoury roasted almond finish.