(2023) The Chardonnay was whole bunch pressed and barrel fermented with 100% wild yeast. It spent eight months on lees, with partial malolactic fermentation. There's plenty of toast here, almost a cracked wheat character, quite subtle lemony fruit and a touch of stony flint. In the mouth more punchy than the Yering Station for example, a more vivacious blast of citrus juiciness and higher acid, though lacks a little of the latter's elegance. Price and stockist below is for the 2021 vintage.