The fruit for this chardonnay comes from our property at Granton. The grapes were pressed and the juice underwent fermentation in 100% barriques - 20% being new oak, the rest in neutral oak. The wine underwent full malolactic fermentation and was aged on lees for 10 months to promote complexity and give the palate a rounded mouthfeel. Barrel stirring (battonage) was kept at a minimum to preserve freshness in the wine.

Upon opening the wine dispays a rich nose full of lemon peel, grape pith, quince, toast and flint. The palate immediately follows with bright and vibrant acidity, a round and creamy mouthfeel and a long finish. A great match with fresh and cooked shellfish! Cellaring potential 5 years.