97 Points, Ray Jordan "Garland introduced this wine a few years ago, and it's emerged as one of the more exciting chardonnays in the state. It's all Gingin clone, which he sources from Denmark, and of course, in such a good year, you get such a good wine. The intensity on the nose is immediate. Lemon rind and stone fruit with just a faint hint of quince. The palate brings it all together with a rich lemony honeycomb character, but it's held with admirable restraint, with a crisp acidity and slight minerality holding a fine linear line. Outstanding wine."

The fruit for this wine (100% Gingin) is sourced from the Singlefile vineyard at the estate (fruit that goes into the Vivienne and previously the Il Liris Chardonnay). This goes through three separate picks, and the first is just over sparkling base ripeness—11.2, 11.3 Jaume. With racy, Riesling-like acidity, this is the skeleton and the backbone. Then, there are two more picks at slightly higher ripeness—both measured and tasted. All three batches are whole-bunch pressed directly to barrel. It is chilled down to seven degrees Celsius overnight prior to pressing; there are three to five barrels per pick. It has a wild ferment from there, full solids. Pressing sequentially means all of the barrels are completely different. Each barrel is its own micro ferment. Some will go through ferment the whole way. It is stirred monthly, but going on taste. Everything is done based on taste. Early picks rarely go through malolactic fermentation, and the pH is restrictive. The higher-pH picks may go through malolactic, but we don't seed for it. The wine see 50% to 60% new oak.