Hand-harvested from the cool LoneStar Creek vineyard in the Upper Yarra, this Chardonnay was picked as the berries transitioned from green to gold — moving through the citrus spectrum toward stone fruit. The fruit was whole bunch pressed, with the cloudy juice transferred to mostly 500L French oak barrels for wild fermentation.

To preserve the wine’s precise acid line, malolactic fermentation was intentionally avoided. It rested on lees for 10 months in barrel, building texture and complexity without losing freshness.

The result is a Chardonnay that’s full-flavoured yet light on its feet — a modern expression of the Yarra that’s bright, layered, and compelling.

Clone: Bernard 76