2017 Lark Hill Vineyard Chardonnay, Canberra District

After crushing and destemming, the juice was pressed to French Oak barrels for wild-yeast fermentation. Around 20% new oak is used each year with a mix of coopers and forrest selections to give a subtle and complex oak support to the vibrant grapefruit and stonefruit characters. After fermentation the wine matures for 7-8 months on lees in barrel, building texture and creaminess.

The wine does not undergo malolatic fermentation, retaining more freshness and brightness of fruit flavours.