Having developed a liking for Chardonnay from years of playing with little parcels of fruit, we now excitedly release our first Chardonnay to you.

Half was kept bright and zesty, fermenting in steel and focusing on developing fruit characters. The second half was barrel-fermented and aged on lees for 6 months with weekly hand battonage, developing a viscous creamy texture and a long finish.

A blend of the finest attributes of brightness and softness, this wine has a delightfully rich texture and complexity.

Earth & Vine

This Chardonnay was grown just north of our property on the beautiful estate of our neighbour Ben Zander, Wroxton Grange. As multi-generational Chardonnay specialists, we left it to the Zander family to grow the premium quality grapes expressing terroir with balanced acitiy.

In The Winery

The wine was separated into two halves from fermentation onwards, with the first half fermenting in steel, retaining it's malic acid a small amount of residual sugar, while the second half was fermented in oak to bone-dry followed by malolactic fermentation and 6 months oak aging sur lie with weekly hand battonage.

Out of the Bottle

The blend shows both sides of Chardonnay, with bright apples and pears paired with a soft, rich texture. A cooler (4deg) serving temperature accentuates the bright fruit character, while a slightly warmer (10deg) presentation showcases the nuanced influence of oak - take your pick!