The 2007 vintage was dry and low yielding for Adelaide Hills Chardonnay.

60% of this Chardonnay has been fermented and matured in a mix of new and old French oak barriques. Partial malo-lactic fermentation, wild fermentation and regular batonage (lees stirring), has enhanced the texture and complexity of the wine. The balance has been fermented in stainless steel, capturing the vibrant, bright and fesh characters of cooler climate fruit.

Aromas of nectarine, white peach and cashew precede a full flavoured, smoothly textured palate that finishes with a fresh mineral crispness.

Ideal with seafood, cream based pasta or chicken dishes and richly flavoured risottos.