The sloping, south-facing Chardonnay block from which this wine derives has the classic well-drained, red ferresol soils so common in Gippsland. This was the first parcel to gain organic certification in 2008. In terms of the winemaking, each batch is pressed and lightly settled before being racked to used barrels with plenty of solids. It's wild-fermented, then raised un-sulphured on its lees for 20 months in neutral wooden barrels which have previously housed the Caledonia Australis Chardonnay.
Sensational value for money (always) and easily the value/price leader for the entire Gippsland region.
Organically Certified
As part of a widespread replanting program for both ecological and carbon-offset purposes, winemaker Mark Matthews has planted 14,000th trees on the property. Matthews’ attention to detail also runs through his packaging program which includes specially imported, post-consumer recycled paper for his labels (printers do not offer this product in Australia), recycled, unbleached paper for his cartons and the most sustainable glass he can find - bottles that are lighter and therefore have a lower carbon footprint. We could go on!
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