This Chardonnay offers a mineral-forward profile with intricate aromas of brioche, flint, and zesty lemon rind, reflecting the unique character of the stony Taylors Pass Vineyard. On the palate, it reveals notes of grapefruit, fig, quince, and toasted almonds, balanced by a refined, focused acidity that lingers gracefully.

Fruit Handling: 100% hand-picked and whole-bunch pressed.
Fermentation: 44% wild fermentation and 50% malolactic fermentation.
Fermentation Vessel: 100% barrel fermentation (barriques and puncheons).
Oak Treatment: 44% new and 66% seasoned French oak.
Maturation: 14 months in contact with yeast lees, followed by 4 months settling in tank.
Fining: Suitable for a plant-based diet.

The Taylors Pass Vineyard sits on the northern bank of Marlborough's Awatere River. Its dry climate is shaped by cool coastal breezes and winds from Mt. Tapuae-o-Uenuku. The soils vary from silt over gravels to stony gravel beds, featuring large greywacke river stones that reflect heat, promoting consistent fruit ripening.