Straw yellow in colour. Aromas of nectarines, yellow peach and grapefruit with a hint of hazelnut and flint. Stone fruits continue on the palate with grapefruit and spice inter-playing into a textural palate.

"I’ve lived in the Adelaide Hills for most of my life, and have made Chardonnay from this beautiful region for more than 40 years whilst overseeing winemaking at Petaluma. It is also what I drink most regularly at home, so when the opportunity came up to craft an Adelaide Hills Chardonnay, I couldn’t resist. I like a fruit driven Chardonnay with character from malolactic fermentation and a subtle play of oak.

An early harvest, with warm days and cool nights, enhanced flavour development and delivered excellent sugar–acid balance. The fruit from Balhannah (Deanery Vineyard), Woodside (David Neyle Vineyard), and Piccadilly (Barratt Vineyard) was hand-picked and whole bunch pressed before being transferred to a mixture of new (35%) and seasoned French oak barriques for 8 months. Partial malo-lactic fermentation and monthly lees stirring has further built texture and generosity." - Ox Hardy

Alc/Vol: 13.0%