Wild yeast fermented and matured for ten months in French oak, it pours with a golden straw hue and immediately sets about making a good impression. Lemon barley and elderflower aromas drift from the glass before a cascade of lemon zest, lemon juice, white-fleshed stonefruit, yellow grapefruit and tinned pineapple takes hold.
There's plenty of flavour, but it's the texture that steals the show. Custard powder notes and a Greek yoghurt creaminess bring a rounded, comforting feel, while fine ginger spice threads its way through the palate adding detail and lift.
The shape is fuller than many contemporary Chardonnays, yet it remains balanced and inviting. Its generous mouthfeel reminded me of some excellent Roussannes I've tasted recently, carrying a similar sense of richness and composure.
This is a Chardonnay you can happily get knee-deep in, with enough flavour, texture and persistence to keep you thoroughly engaged. A Sunday roast chook won't stand a chance.
92/100
Region: Macedon Ranges
