This deep, powerful, racy Chardonnay is the finest we’ve produced. To appreciate the intensity of the wine, it’s worth pondering the tiny yields of 144g/vine, which equates to only 12 hectolitres per hectare! To give some context, Australian Chardonnay is almost always cropped in the kilos per vine (some very famous wines are made from vines that crop 3-4kg/vine), and the maximum yield for Grand Cru Burgundy is at least 40hl/ha (roughly 600g/vine). So, it’s no surprise—coming from yields that are a quarter of those permitted in Grand Cru Burgundy—that this is a wine of huge drive and length.

Expect loads of ruby grapefruit and quince, some creamy lees, and, as the wine is given air, an exotic note as well as a salinity to the finish that Rob feels is typical of the place. The wine was made very simply: pressed and sent to barrel and Wineglobe (glass fermenter) with all its lees for primary and complete malolactic fermentation. Three-quarters of the wine fermented and aged in glass vessels, and there was also one new 228-litre Stockinger barrique. The wine was bottled at the end of September 2024.

Winery Notes