Derived from plantings in our Opou Vineyard and comprised from a mixture of Chardonnay clones 15, 95 and Mendoza. The grapes were hand-harvested at optimum ripeness. As the flavours developed, the new juice was fermented in small oak barrels – less than 20% new oak. Partial malolactic fermentation has given the wine softness and subtle palate weight whilst maintaining freshness. After the first selection in Spring, those barrels showing intense fruit were left to rest on the spent yeast sediment until later in the year when the final assemblage was made. Fermented with indigenous yeasts and bacteria.

Notes from the Winemaker: I think this wine has a ‘completeness’. It is well gathered and has harmony across the overall taste. There is an air of antiquity in this style. The bush honey and plush marzipan characters reflect ripe grapes from clay soils.

Total acidity: 6.7 g/l pH: 3.44
Alcohol: 13.5% Vol. Residual Sugar: 3.0 g/l
Harvest dates: 31st March – 2nd April 2009
Bottled on: 11th November 2010
Released on: 1 March 2011


4.5 STARS - Cameron J. Douglas, Master Sommelier, July 2011
"Nose: Figs, peaches, melons; silky oak notes; complex, interesting and inviting. Palate: Soft, generous and inspiring. The outer edges of the palate show the acid and structure different from many other chardonnays I have tasted - an electric field of energy that shimmers and draws my attention; cashew flavors from the oak add a delicious and nutty/sweet note; youthful still with medium plus length."