2023 marked the second time we’ve filled our 675-litre ceramic egg—slip-cast and crafted in Byron Bay. As a neutral vessel with micro porosity and passive convection, it brings a unique character to the wine: fine lees remain in suspension, building layered texture while enhancing the wine’s electric, mineral-driven edge.

Fruit was harvested from four individual blocks, with the majority coming from our 548 clone vines—typically more citrus-leaning in profile. Half the fruit was destemmed and macerated for 24 hours; the rest was direct-pressed. Fermentation kicked off in stainless steel before being transferred to the egg just ahead of sugar dryness.

Throughout its 9-month élevage in ceramic, the wine gradually leaned out—stretching across the palate with length and stony definition, while holding onto a core of vibrant fruit. There’s a pronounced saline, oyster-shell-meets-umami reductive note that adds complexity without overshadowing the wine’s drive. Bottled unfiltered and unfined, directly from the egg with no additions, the wine shows a slight haze and elevated dissolved CO₂.

We’re loving the laser-beam focus of this Chardonnay from our farm—textural, mineral, and alive.

11.8% ABV // 850 bottles filled // ceramic egg // zero additions // preservative free