Style: Rich, round and generous. Using biodynamically grown Mount Benson Chardonnay.

The inspiration: This wine was made to replicate a once traditional method of winemaking in the original land of wine, Georgia. It is texturally enhanced from extended maceration on skins and manages to push all the perceived boundaries of modern winemaking.

The Chardonnay used was grown on our own biodynamically certified vineyard here at Mount Benson and bought just across the driveway early one morning and crushed straight into our little amphorae eggs located in our underground barrel hall.

It was here that the wine was fermented on skins, and it stayed just a little bit longer than even we expected - 6 months. It was during this time that the wine developed an individual flavour profile. Imagine a bit of almond intertwined with candied orange and the lift of citrus buzz. After we pressed the skins, we realised that we weren't quite finished with the journey, so we decided to add another complexity to further the depth of the wine, a touch of vanilla oak.

Tasting notes: This wine has all the hallmarks of a modern-day skin contact white. High intensity aromas, with notes of dehydrated figs, marshmallow and lemon curd, fleshy tannins and a structured oak profile.

Cellaring: This wine is drinking well now, however we expect with its tannin structure and texture, it will develop into a more complex style for up to 5 years.

Food pairing: Bold flavours. Try game, poultry or pork. But also baked desserts with white chocolate. It is a chameleon in the kitchen and as paired with different foods, different flavours and textures will become more present in the wine.