Chardonnay grown at 700m above sea level allows the fruit to keep its natural fresh acidity; then it spends time in 20% new French oak in large-sized barrels for 11 months – there’s also wild yeast and a whole bunch pressing component that plays a part. The result is a creamy mid-palate Chardonnay with an acid punch on the finish – and don’t miss out on the pear, peach, lemon and passionfruit that also show up in the mid-palate. Only 200-300 cases are made of this wine every year, and if I could have one it would already be in my basement right now; best part is it was only a week off the bottling line when I tried it, so this baby’s gonna get better (my bet is it would rate higher in a year). Enjoy 2019-2015.
Rating: ****+