A whole-bunch pressed and barrel fermented Chardonnay grown on an east facing slope of deep granitic sands in the foothills of Leanganook (Mt Alexander). This 40 year old block is cared for by Chris and Elissa Fazio, who with the exception of one pass of herbicide, farm with a lot of care and restraint.
Primary fermentation on plenty of solids over 3-4 weeks, with very infrequent batonage over winter. Full malolactic fermentation and old puncheons. Generous and textural but steered safely with a lovely line of natural acidity. Bottled with 20 ppm sulphur dioxide in February 2021.