Notes from Charlie and Simon on their wine below:
Faced with the scarcity of fruit from our Vermentino block over the past few years, we decided to make use of the Chardonnay from the block next door, all part of the same original 1997 planting that we take Shiraz from. These vines have also been certified organic since planting (23 years no less) part of the commune of organic farms that nestle into the river bend on these hills looking towards Mount Canobolas and the town of Orange, NSW. This block is East-facing, rather than North like the other blocks - good news for Chardonnay as it doesn't get roasted in January, which has obviously been fucking hot the last few years.
The wine is made in a similar way to Acid Bianco, half spends 10 months on skins in the same terracotta amphorae, half direct pressed to old oak barriques, topped once but otherwise untouched, bottled by gravity, no so2. Been in bottle for 10 months and very stable, we're now ageing our whites at least as long in bottle as in barrel to allow for proper development and complexity.
Light yellow colour, palate is soft, textural and silky, lots of tertiary aromatic fun from the macerated amphora portion, while the straight barrel-aged portion provides some varietal apple and pear notes if you're looking. Lemon drop acidity that is gentle and not piercing. Big Icy Pole energy.