Chardonnay from Orford on Tasmania’s east coast.
Textured, rich, and aromatic. Can be chilled (12-14 degrees) but will give most at room temp. Whole bunch pressed and barrel fermented. Battonage during primary fermentation. Full malolactic fermentation, and 12 months on lees in old French oak barriques. Unfiltered and unfined. No additions except for a small amount of sulfur at bottling (15 parts).