Where previous vintages for the Crudo Chardonnay have come from the red volcanic soils of Tibooburra, more recent bottlings have come off the Denton block, a northwest-facing slope of granitic sand over heavy granite boulders. Lambert chose to whole bunch press, eschewing any skin contact this year. Otherwise the story, as they say, remains the same: wild yeast fermentation, old oak, no temperature control, zero fining or filtration and only minimal sulphur at bottling, and large (5,000-litre) French oak foudre for maturation.