From the Winery

The fruit was sourced from vines aged an average of 18 years, grown on sandy loam soils with a slight clay content. The vines are trained on to a VSP trellis running East-West so that the predominantly Westerly winds flow down the rows. Canopies tend to be open with good fruit exposure and subsequently there is low disease pressure. The fruit generally displays fresh citrus, lemon, and peach
characters with tropical notes in warmer years.

The 2016 growing season was very hot and dry in the Inland Vineyard areas, especially pre-veraison, which is highly unusual. It was the hottest summer on record for many regions. There were only 1 or 2 Rain days each month in September to December, but then 10 to 25 mm fell in just a few hours in late January, causing flash flooding and increasing disease pressure just as the grapes were finishing ripening. However hot and dry weather following this rain event meant that fruit was harvested in good condition although tonnages was down compared with early estimates.

The fruit for the 2016 vintage has been sourced from cooler climate Central Victorian vineyards creating a fresh and lean style Chardonnay. The base wine is stainless steel fermented to retain the natural citrus and peach characters and then put through malolactic fermentation to soften the acid and the fruit. The malolactic fermentation is carefully monitored to ensure it progresses to completion adding texture to the palate and pronounced citrus notes