Certified organic. The Chardonnay is sourced from three plots within the Balmoral block at Nashdale, with volcanic, chocolate ferrosol soils at 880 meters on the northeast-facing slope of Mount Canobolas. At almost 30 years old, these are some of the oldest vines in the region.
The fruit was hand-picked in the last week of February, then whole-bunch pressed to French oak puncheons (500L) for primary fermentation. Byrne uses 50% low impact new oak—a very tight-grain, steam-bent barrel from the Mâconnais region of Burgundy—which helps lift and focus the fruit without adding overt flavour. There was no malo this year due to the power derived from the warmer than average season. After nine months in oak with monthly bâtonnage, the barrels were blended.
The aromas are filled with white florals, white stone fruits and wet stone minerality tied to a hint of reduction and nashi pear. The palate is chiselled and sinuous, pristine acidity slicing though the intense mid-palate concentration and opulence; the balance is pinpoint. A delicious cool-climate Chardonnay full of drive, tension, and focus.