"From the Burnside vineyard (planted 1981). All single-vineyard chardonnays here are made in the same way: Hand picked, whole-bunch pressed, full solids, wild ferment, matured 4 months in barrel (25% new), partial malolactic fermentation and fortnightly bâtonnage. Mineral, crunchy acidity frames lush stone-fruit characters, both aromatically and in the mouth. This is svelte, classy and spicy, with a granitic backbone of acid structure. If you like this wine today, you'll be staggered (no hyperbole here) by it in several years time. Buy them all by the boot load – they only get better." 96 Points: Erin Larkin, Wine Companion