A finely-grained, complex nose of ripe lemons with just a hint of toasted oak. The palate is rich with toasted hazelnuts and ripe fruit. This is poised, fine and delicious - it could almost be white Burgundy.

The fruit was handpicked, whole bunch pressed and then barrel fermented with 100% wild yeast. The wine was then matured on lees in these Barriques for eight months with partial malolactic fermentation to create depth and finesse.  This would be great with grilled or barbecued monkfish, roast turkey or chicken, creamy pork tenderloin etc...

JW says... "Like its red brother this too represents excellent value compared to Burgundy.  The cool climate of the Yarra Valley brings out the best in Chardonnay and this is simply delicious."