Business as usual for this 0.75 Ha of Chardonnay planted in 1986. The block is mainly
spur pruned, and whilst we desire 5 tonnes to the hectare we usually sit around 4 to
4.5. 2022 was 4.8, which is pretty good for us. 100% whole bunch pressed straight to
100% new 500 litre puncheons. Once the natural ferment starts we stir the lees twice
a day to keep them moving. Once the primary ferment finishes we sulphur the barrels
to stop them going through malo and stop stirring to let them settle. The wine stays on
its lees until it is racked after 9 months to let it settle before bottling.

The wine has cardamon and hints of rose water on the nose. The palate is powerful, with some white peach and aniseed. This is a slightly richer style, even at 12% alcohol than our usual wine, but has the acidity and structure to back it up. It certainly packs a punch, but I feel with time that it will mellow and will reward some cellaring over the next 5 to 10 years.