The Blackbook Winery ethos embraces minimal intervention winemaking. The grapes were whole-bunch pressed directly into Burgundy barrels without settling. Alcoholic fermentation and malolactic conversion both took place with indigenous yeast. The wine spent eight months on its lees in French Burgundy barrels, of which 20% were new oak. Frequent lees stirring imparted texture and complexity. Only minimal sulphur was used, and the wine was vinified without additions. The wine was matured for 11 months before being bottled without fining or filtration.

This is a fine and elegant Chardonnay with citrus and honeydew melon aromas enhanced by subtle toffee and toasted almond nuances. Textured on the palate, the refreshing citrus and tropical flavours are underlined by a smoky, flint character, finishing on a delicious saline note.