The Mill Block of the Williams Vineyard sits at the southern end of Coonawarra on classic Terra Rossa over limestone, producing late-ripening Chardonnay with rich, full flavours. After a brief four-hour skin contact, the fruit was pressed and wild-fermented in barrel for 12 days, then matured five months in new French oak. Two-thirds underwent malolactic fermentation, and extended lees aging added further depth and complexity.

Plush and juicy palate with creamy texture, cashew and oak notes, subtle butter hints, and a generous, rich finish.