’23 Pyrrho

Forget what you think you know about chardonnay – leave it at the door.

This little monster has about 10 days of skin contact time on it to bring out some nice weight and fuzzy texture on the pallet, and helps to frame some really supple nashi pear and Meyer lemon characters. Its just SO drinkable.

Vineyards were planted in 1990, so there’s some really nice vineyard age coming through in the wines, with bracing acidity and well balanced fruit-weight. An absolute joy of a vineyard to make wine from.

**You gotta know, this wine throws a massive sediment… it’s nothing sinister, though. It’s just some natural acid precipitate that is natural to occur when we make our wines in a hands-off approach. It doesn’t taste like anything, and has a sandy texture. It’s a sign of a non-industrialised wine**

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