Victorian Pyrenees Chardonnay, half barrel fermented and half fermented in amphora, all racked to premium seasoned oak for 12 months.
The fruit takes centre stage here rather than wine making techniques and/or new oak - fresh zippy acidity, ripe stone fruits, smooth honeyed hint of oak and nuttiness. All wines unfiltered, unfined, wild fermented and no additions of any kind - just grapes.