Half is direct pressed to barrel, half is ten months on skins in amphora, pressed that bit off then all blended and then hangs out in bottle ten months. Slow. Good slow. From Rosnay organic farm in Canowindra.
Scents of green apple, pear, wet clay, jasmine and faint sea spray characters. Lifts on white balsamic and green apple tang, electric acidity, chewy in texture. That core of acid is incredible, salty and blisteringly fresh, a laser beam through the wine. The finish, all salty and tangy and a star burst of joy. Outside the chardonnay canons and wildly delicious. - The Wine Front