Long time friends Charlie O’Brien and Simon Jones kicked off Chateau Acid in 2017, looking to create fun wines that are well executed. The name is a playful link between the acidity required for good wine, traditionalism of Chateaux, and the underground club scene of the 80s and 90s. The fruit for this electric Chardonnay is from the wonderful Rosnay Vineyard in the Central Ranges, biodynamically managed by the mythical and generous Sam Rosnay. Bianco is 100% vermentino with three weeks skin contact and 12 months untopped in terracotta amphorae. No additions, apricot, honey and rockmelon lifted with pretty acid.