(2021) From two esate vineyards on red/brown gravel, this was whole-bunch pressed to barrel, with wild yeast ferment and 50% malolactic. Batonnage over 11 months in barrel before transfer to stainless steel barriques for a fruther three months. This wine blends both Gingin and clone 95 Chardonnay. Cool, elegant, much less stridently flinty than some of the other wines here. The oak is subtle, imparting just a soft sheen to the fruit. In the mouth lots of grapefruit and lime, lots of pithy citrus acids, but real brightness to the fruit, taut and luminous, a long finish of fruit and acidity and gently supportive creamy oak.