Fresh fruit aromas and hints of barrel complexity over 0tes of peach, rock melon and lemon blossom. The palate has underlying minerality from the ironstone soils, some subtle vanillin oak with barrel ferment complexity and a lingering tight finish from the natural acids. While partial malolactic fermentation has softened these acids, a few years of patient, cool cellaring will result in finer integration of flavours and increased generosity on the palate.The grapes are harvested in the cool of the night, cold pressed then cold settled. The wine is then left on yeast lees and stirred weekly for 6 months until bottling. This process together with 13% of the wine being matured in new French oak barrels adds complexity to this lean, refreshing style Chardonnay with good length and a clean crisp finish.