From the Udy’s Road vineyard in Piccadilly, planted in 1983 at 520 metres elevation, this estate Chardonnay is rooted in light loamy clay over sandstone, threaded with schist and quartz rock. The site faces west, capturing gentle afternoon light while retaining the cool precision that defines the upper Piccadilly Valley. Farmed biodynamically and produced in tiny quantities (just 100 dozen), this is a focused expression of place.

The fruit was 100% whole-bunch pressed to tank for overnight settling before being racked to French oak barrels, 25% new, where it remained for 11 months. Full malolactic fermentation was completed, building texture and depth without compromising line. Bottled under natural cork and sealed with wax, the 2023 release is precise and composed, citrus oil, white stone fruit and subtle almond complexity layered over fine acidity and mineral tension.