Blend: 100% Chardonnay

Region: Orange, NSW

Harvest: Last week in February- Block 15, first week in March- Block 14b.

Winemaking: Following gentle handling and pressing, the juice was settled and racked keeping some of the juice solids for fermentation complexity. 70% of blend was fermented in stainless steel, to achieve fruit freshness, with a cool temperature controlled ferment. Post ferment, tank was stirred weekly on yeast lees. 30% of blend fermented in oak barrels, a mix of French and European barriques, to achieve palate weight and complexity, with partial natural malolactic fermentation occurring. Post ferment wine remained on yeast lees and then stirred for several months, matured in barrel until November 2011. Both tank and barrel fermented portions racked and blended, with the final blend a balance between fruit driven and complex oak matured portions.

Appearance: Pale yellow with green edges.

Aroma: Fresh citrus – grapefruit and lemon aromas with a hint of creaminess and nuttiness.

Palate: Medium bodied with intense citrus fruits, a zingy edgy crisp acid structure and a hint of well integrated oak, adding a layer of texture and weight to the palate.

Cellar: Drink now or cellar for up to 4 years.

Serve With: A perfect accompaniment to seafood, pasta, veal and chicken.