Koonara Daisies & Dandelions Chardonnay

50% of the wine we used went through a second ferment which changes the malo acids in the wine into lactic acids. These are the same acids found in milk and butter. This gives the wine a delightful creamy mouth feel. The other 50% was kept as a single wild ferment which retains the crisp pink lady apple and mineral notes. When we blend the two ferments together we are left with a perfectly balanced wine full of flavour and complexity that tastes just superb.

There are aromas of citrussy grapefruit peel and toasted nuts, with vanilla oak and a creamy palate. It’s savoury and modern, with bright acidity, and finishes with lovely length.