Lime splice, lemon curd and nectarine on the nose tells you we're somewhere in or around the Yarra. A juicy palate of rockmelon, pink grapefruit and just enough of that buttery, toasty, oaky richness. A little saline twang keeps things fresh, while the creamy mouthfeel adds just the right touch of indulgence. Barrel-fermented, mostly through malo, and aged in French oak, this is layered, textural, and ridiculously well made for the price. If you're unsure where your chardy loyalties lie - big and buttery or lean and racy - this sits perfectly in the middle. Elegant, balanced, and damn delicious.