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Biodynamic pioneers John and Jennifer Nagorcka farm two vineyards in Henty: Hochkirch home vineyard and Tarrington. Tarrington Vineyard has more gravel in the soil than the Hochkirch site, though aspect and elevation are the same. The fruit was destemmed, crushed and pressed to tank for fermentation. Years of best-practice farming guided by biodynamics have resulted in top-quality fruit, allowing John to extract his Chardonnay fully.

“Conventional agricultural practices can produce unpleasant phenolics. We’re the opposite, so we want as much as we can get from the fruit.”

This involves crushing, long and firm pressings and barrel maturation in 500-litre foudres with complete malolactic fermentation.

“We’ve never had a problem with acid,” John says. “We don’t need to stop malo.”