Silky and finely textured but remains taut and energetic, with fresh acidity giving the wine length and tension rather than richness or overt buttery character. With fragrant white stone fruit, citrus, honeysuckle and almondy aromatics, this is elegant Central Otago Chardonnay. Hand harvested fruit, from the highest block at Moko Hills, was hand harvested, whole bunch pressed and wild yeast fermented. It was aged in 400l French oak puncheons for 12 months. 

It’s easy to agree that Central Otago is an awe inspiring place, and Donald van der Westhuizen experienced just that sense of awe when he first set eyes on this Bendigo site. Armed with a masters in ecosystem ecology and post graduate study in winemaking, Donald applies both to wine growing. And from what we’ve tasted the outcome is excellent, and express the sub region of Bendigo beautifully.