Skin fermented chardonnay… 30% wholebunch fermentation on skins for ten days, 50% de-stemmed fermentation on skins for ten months, 20% wholebunch pressed juice.

Aged in French oak puncheons for 12 months, a further six months ageing on fine lees in stainless steel before bottling unfined and unfiltered, vegan friendly.

93 Points - Cameron Douglas MS