This is a wine indicative of careful, considered winemaking by generational vintners. Sourced from a few vineyards across Margs, the whole bunch pressed fruit was naturally fermented with wild yeasts and remained completely unfined. Additionally, no malo was allowed to occur further preserving the vibrancy of the fruit. Monthly lees stirring and nine months maturation in French oak (25% new) adding depth of flavour and balance to the classic Margaret River acidity present. The elegant use of oak also adds delicate spice and brioche notes to the concentrated ripe stonefruit and citrus profile.

A little rich and a little creamy. A powerful citrus core framed by riper tropical nuance. This is the Margaret River chardy we've been hangin' out for. The wine is lead by a fleshy lemon and lemon drop confectionary citrus drive. There is genuine power and presence in that bright acid core. Some tropical notes of ripe melon and charred pineapple play on the edges, with desiccated coconut and vanilla offering further complexity. Fresh cream and star anise aromatics reveal themselves late in the piece once the wine has had a moment to open up a little. The finish persists longer than you think it will, exciting and surprising long after you've set the glass down. Drinking brilliantly now, but don't be afraid to set a few down for up to a decade - you'll be handsomely rewarded for your patience.

All the way over at New Zealand’s Middle Earth, we find an incredible and sustainable winery creating chardonnay with as much love and attention as their famous pinot noirs. Grilled chestnuts lead the aromas, with other characters like almond, hazelnut and buttered toast. The fruit flavours deliver like freshly squeezed juice from your local hawker. From Nelson, the sunniest region in NZ - chardonnay made in this rich, quality style, is also super fresh. Great wines over here - we just love Middle Earth!