Fermented and matured in a clay-cement ovoid, a large “egg” that generates a natural vortex, keeping the lees in constant suspension, this is a texture-driven Chardonnay built on precision rather than oak gloss.
The nose opens with pure stone fruit, white peach and nectarine, edged with a distinct saline note. There’s lemongrass and freshly grated ginger adding lift and aromatic snap. It feels unmistakably Margaret River: ripe but restrained, ocean-influenced, quietly powerful.
On the palate, the lees work shows. There’s a super-fine chalky phenolic line, giving tension and grip without heaviness. The salinity carries through, tightening the mid-palate, while the fruit remains clean and focused. The clay egg fermentation lends breadth and texture without overt oak imprint, more savoury depth than sweetness.
by AustraliaWineDude
1 Comment
Man, I’m such a sucker for great bottle design choices.