Dalwhinnie Moonambel Chardonnay

Fruit was handpicked and whole bunch pressed. The cloudy juice was then racked to a mixture of new and seasoned oak. Fermentation occurred spontaneously with wild yeast. Post-ferment the barrels were topped and the wine matured in place for the next nine months before careful barrel selection and bottling. Redolent of white peaches, melon and a nutty, cashew-like oak on the nose. The palate is wonderfully fresh yet expressive, with ripe stone fruits drawn together by fine natural acidity. The mouthfeel is creamy with a long and persistent finish. Julian Langworthy, Winemaker