After playing around with Chardonnay from the Barossa in V21 as a test run, we had to put it into a Pet Nat. It showed linear acidity and minerality with that classic Chardy depth. A nice cool Barossa year in 22 suited this Chardy too. Fruit was picked at 10.9 baume, ph super low, immediately bag pressed and chilled to facilitate settling of solids. Tank vinification temp controlled with a component of non-fermented juice kept separate for post fermentation dosage. Juice was then added back to the base wine once settled, bottled and allowed to ferment in bottle. No adds, fining or sulphites, just the juice.