Timo sources the fruit for this wine from his Bloody Hill vineyard, he only has four rows of Chardonnay and makes two or three barrels per year. Fermented in barrel with wild yeasts and no temperature control, it stays in barrel for three months before finishing in stainless steel. Savoury and floral with a saline note, flavoursome and textured, balanced by refreshing cool climate acidity. “It’s my house white”! says Timo.