By Farr Chardonnay

The fruit is hand-picked then whole-bunch pressed in the winery. All the solids are collected and chilled before being put to barrel, which are 30 per cent new French oak. A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A very mineral site for chardonnay. - Nick Farr 

The perfect chord.  Well maybe not perfect, as there are so many variations of chords, but when they sound so beautifully balanced, top notes and bass notes, just right.  Perfect for me, perhaps is the better way to describe it.  Describing beautiful wine is difficult, it is often linked to emotion rather than an equation, but when you taste it, it becomes obvious.  The fruit is ripe, but not canned peachy stuff, ripe as though you took something from the vine at just the right moment, not a moment too soon or too late.  I’m tasting this wine at ‘room temperature’, so maybe 13 degrees or so.  Fruit expression, crushed rock, nuttiness, they sound like weird bedfellows, but they fit together so well.  The epitome of balance.  Saying more only takes away from what is just brilliant Chardonnay. - Ben Knight, By Farr