The aromas are sophisticated and expressive with pineapple, creamy strawberries, lychee fruit, flinty minerals, Bosch pear skin, and citrus flowers. Nuances of gunpowder, white pepper and early summer melon add further dimension to these complex aromatics.
The mouth is simultaneously rich and delicate with creamy minerality upfront, opulent yet pure Chardonnay flavors and finishes with a kiss of toasted brioche and hazelnuts.
Grapes were wholecluster pressed, and fermented in 40% new French oak barrels and aged surlie for 11 months. The non-new oak portion was aged and fermented in a concrete egg-shaped vessel. Malolactic fermentation was inhibited in order to retain as much of the grape's natural acidity as possible.