The Lion’s share of this Chardonnay comes from our oldest plantings (1986) from our Montalto home vineyard in Red Hill South. Ultimately, we’re looking to create wines with balance that encompass complexity, concentration and finesse with the potential for longevity. Our picking decisions reflect our desire to target citrus, floral and mineral qualities hinting towards some stone fruits. Our sugars correspond to alcohols in the high 12’s and low 13’s and our acids provide drive and tension. Whole-bunch pressing is utilised. No SO2 is added until bottling, consequently there is oxidative juice handling throughout the vinification period. A considered amount of solids is maintained in the ferment. After whole bunch pressing, the juice is transferred to French oak barriques and puncheons (36% new). Following wild fermentation, natural malolactic fermentation brings the natural acidity back into check and the wine is then left to mature on lees, which are stirred when appropriate following appraisal. Yeast lees collected from previous vintages is added back to some of the barrels to enhance flavour and texture. The wine is aged for 11 months in oak prior to blending and bottling.