Generous notes of nectarine, mandarin and roasted almonds leap from the glass, complemented by wild ferment funk and Manchego cheese rind nuttiness.

The palate is textural and creamy with peach and grapefruit rind giving way to roasted cashew and flint, all framed by balanced acidity and attractive phenolics.

Winemaking:

Farmed bio-dynamically and made in the same way of all McHenry Hohnen single vineyard chardonnays.

Fruit was hand picked and whole bunch pressed, before undergoing wild yeast fermentation in French oak barriques (25% of which were new).

Barrels were left unsulphured till September and some underwent wild malolactic fermentation.

Wines were transferred with full lees to tank for extended maturation on full lees.

Wine was then clarified and bottled unfiltered in January.