In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem.  The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year.

The Hunter Chardonnay vineyard was planted over 20 years ago and is sited immediately adjacent to the Semillon block – so there is a clear link with regard to the low vine yield, the fine fruit presence, finesse, elegant structure and fresh acid balance.

As usual, sophisticated barrel fermentation takes place in new French oak, where solids-in-ferment produces texture and persistent flavour balance and length. Malo-ferment is minimised to retain the natural vibrant and racy acid balance and freshness.

Elegant bright fruit needs elegant oak handling as well, so lightly-toasted barrels of fine-grained French oak are used. The unclarified wine is left on lees in barrel for only 3 months so that it remains subdued and subtle, preserving the fruit freshness and the maximizing of its potential for cellaring.

Fruit aromas of white stone fruit, melon and fig.  On the palate elements of nectarine, honeydew, and pineapple.  Fine vanilla oak-spices sit beautifully in the background, and sur-lees creaminess, adding beautiful personality and harmony in equal measure.

This Chardonnay would stand up to strong flavours including, cheese soufflés, creamy, mustard sauces served with pork or chicken.  Also delicious with salmon and lobster, shellfish, poultry dishes and soft cheeses.