The 2019 growing season began with a dry spring and later then average budburst. A small to medium sized crop was established in mild weather and 125mm of November rain came just at the right time to keep the vines healthy and vital. A warm, dry January-March with two short heat spikes kept the team on their toes. Detailed canopy management ensured the fruit remained unblemished by the heat of the sun. The resultant fruit was ripe, balanced and with exceptional acids adding to their vibrant fruit profiles. The wines are fine and approachable early with good prospects for medium term cellaring. An excellent season of vibrant and complex flavours, superb acidity and lovely soft tannins.

Appearance is brillant pale straw and on release at 3 years old, it appears younger. The nose is exceptionally complex with a blast of toasty oak, creamy brioche and hazelnut. White peach and dried flowers. Acacia blossom all in there. The palate has superb depth and length, plenty of citrus fruit along with the outstanding oak and lees integrations from 18 months elevage (time in barrel). This wine is sure to age gracefully over 8-10+ years in bottle.

On the 20th of February 0.8t of grapes were handpicked from the low yielding protected Reserve Chardonnay site. After hand-picking, the grapes were cooled overnight then whole-bunch pressed the following morning. Pristine but very cloudy juice was then transferred with full solids into French oak, one new 300L hogshead and one used 225L barrique. Indigenous fermentation in barrel lasted around one month and the new barrel was allowed to pass through malolactic fermentation to enhance the finished wines fine saline/creamy/chalky complex. After 18 months in oak the wine was blended with full lees kept and bottled with minimal filtration on August 25th, 2020, 43 dozen produced.