The fruit is from a low yielding (1.5 ton/acre), dry-farmed vines from the Yarra Valley. The must was oxidatively handled, and was barrel fermented with the indigenous yeasts. Matured in a mix of new and used French Oak for 12 months, with a further 12 months in bottle before release. A complex, elegant wine with underlying power, classic balance, and great structure. A complex nose of butterscotch and lemon candy, caramel, and layered nuttiness. The palate treats you to lemon, baked golden apples, caramel, and butter. It isn;t often you get to try aged Chardonnay of this calibre at this price point.