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

The inspiration: We were inspired by two of the greatest skin contact regions of the world - Qveri wines of Kakheti, Georgia and the oak matured wines of Brda, Slovenia. This wine was created by fusing the two regions winemaking styles together.

Winemaking: The Chardonnay was fermented on full skin in concrete and ceramic eggs, then left for 6 months until after the equinox before pressing - this increased the structure and spice of the wine. After pressing, the wine spent a further 5 months in new and older oak selected for a sweeter lactone toasting where it remained on the full solids and was stirred monthly. This helps to build texture, coat tannins and bring a soft shortcrust flavour, with notes of dehydrated figs, marshmallow and lemon curd.

There is a lot of texture in this wine, which makes it a lovely food wine. We recommend serving it at room temperature or only slightly chilled - don't keep it in the fridge too long.

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 deserts 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.