The grapes for this wine were hand-picked from the estate's chardonnay vineyards in the cool climate of South Eastern Australia's Mornington Peninsula. The wine has been barrel fermented in French oak and left on lees to add body and complexity. It has a lovely golden straw color with aromas of peach, apricot, and baked bread. On the palate, it is rich and creamy with flavors of lemon butter, apple pie, and hazelnut. Mouth-watering acidity provides balance and a long finish. Serve chilled with roast chicken or pork belly.