Natural ferment using 40% new and 60% old French oak. 8 months on lees with fortnightly stirring. Some parcels through malolactic fermentation. All the things.
Di Giorgio Family Wines, Chardonnay, Coonawarra, 2017
Crisp, biscuity aromas: with smoky lemon skin, muffins, pea/ham hock soup, salinity, grilled peach. This is a savoury, crunchy beast. It carries itself roughly hewn with some raw oak, but not unattractive in nature. Unapologetic in style.
Wine sample courtesy of DiGiorgio Family Wines