Vintage: 2024

Terroir: Tamar Valley, Northern Tasmania

Soil: Clays and gravels on basalt

Viticulture: Doug Cox

Wine making: Franck Herbaux

Grape variety: Chardonnay

Fermentation: Oak barrel - wild ferments

Maturation: 22 months in oak barrel and tank

Fining: No 

Filtration: No 

Bottling: Manual - February 2026

Closure: Vinolok

Production: 1658 bottles 750ml/24 magnums 1500ml

Contrary to widespread belief, many engaging and balanced Chardonnay are produced in warm years. Mighty Tasmanian natural acidity helping, as well as memories of Leg debut 2019 vintage, we feel this wine shall offer much fascinating perspectives beyond its rich roasted almond appeal, after some concertation time in bottle. Having gathered its singularity in a couple of fresh Mercurey barrels, seasoned Stockinger hogshead and Francois barrel, Leg ‘24 is ready for exploration.