A bright and balanced Chardonnay from the cool, maritime Gippsland Lakes district. Aromas of nectarine, lemon curd and freshly baked biscuit lead into a layered palate of lemon sorbet, white peach and fresh almonds, with a subtle saline minerality and gentle nutty complexity from barrel fermentation. The fruit was pressed directly to French oak barrels, including large format puncheons and hogsheads, with around 15% new oak. Fermentation was completed in barrel, followed by regular lees stirring and nine months maturation in oak to build texture and depth while maintaining the wine’s natural freshness and precision.