This site sits at 280m elevation and is in the cooler reaches of the Yarra Valley. The result of sourcing fruit from here, in this case, is a refined and detailed wine with fantastic length and carry of flavour, boosted further by natural acidity. Making cool climate Chardonnay for some can often result in a wine that has great acidity but lacks flesh on the bone. Not in this case. Ripeness has been achieved perfectly and flavour is still very much fruit derived. Acidity plays a supporting role rather than dominating the wine. Aromas show white florals and white fleshed fruit and the palate has fantastic mouthfeel. This, Shaun explains, comes from lees contact which adds a slight waxiness to the texture of the wine - think lemon balm or lemon curd. Oak sits neatly in the background and is used very sparingly. Again, remarkable value for the quality. - Ches Cook, FWC.