What the Critics say
Lemon curd, stone fruits and pears dominate the aromatics of this wine. The appealing nose is supported by generous fruit weight and intensity, and a fresh drive of natural juice acidity. The palate is not only refreshing, but also filled with textural elements derived from the time the wine spends in French oak barrels, contributing richness.
This chardonnay is a blend of fruit from two vineyards, Upper Ngumby in Yarra Glen and the cooler Morgan Vineyard in Seville. Harvested in February, tipped directly to the press and then fermented with some juice solids in seasoned French oak barrels. After fermentation the wine was left for a further six months prior to bottling in Spring.