Predominantly Mendoza with some Dijon clone 95 Chardonnay from Block 6, was whole bunch pressed, settled overnight and flowed by gravity to barrel in the underground cellar. Fermentation with indigenous yeasts in seasoned French oak (only 5% new) was followed by a long and complete malolactic over the spring and summer. After 16 months in barrel (11 months on gross lees) the wine was racked carefully to tank for bottling in early-September 2023. The wine was not fined or filtered.
Tasting Note: The more exposed and north facing slope of Block 6 counters its higher elevation, contributing to the ripeness of fruit and bolder expression (compared to the Block 2). The initial impression is tightly woven, but soon expands and opens to reveal intriguing nutty and brioche notes. The breadth and depth are impressive, with a mineral freshness brightening and influencing the seamless and long finish.
Origin: Central Otago
Blend: Chardonnay
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