Oxidative élevage (untopped, 2.5 years on lees) brings savoury depth, texture and saline drive, with a gentle nod to the wines of the Jura.
Winemaking:
Estate Chardonnay (clone I10V1) from 34-year-old, dry-grown vines in Birchs Bay. Whole-bunch pressed and settled off solids before being transferred to seasoned French oak. Underwent extended oxidative élevage - left untopped for 30 months on full lees. Bottled with no added sulphites.
20 dozen produced.