"This biodynamically grown Chardonnay fruit is sourced from Brackenwood Vineyard in Kuitpo (less than 3km’s from our vineyard). The wine was made using skin contact, a process where white wines are fermented on skins like red wine. The result is a highly perfumed, textural Chardonnay, with masses of ginger, grapefruit and stone fruit flavours. This wine is best drunk slightly chilled.

Fruit was hand harvested on a cool morning and transported to the winery. The grapes were destemmed (not crushed) and fermented on skins for thirty two days, with plunging occurring once per day until dry. After this time, the wine was basket pressed to used Hog Head barrels for six months maturation on full lees, then bottled without fining or filtration."