Gold Hill's latest chardonnay release is made with young fruit (clone 96) grown in Peachland at 680 meters above sea level. The northern site has yielded some fresh fruit that was perfectly ripe when picked in late October, demonstrating why a long and slow ripening is a good recipe for chardonnay. The fermentation was relatively cool, never exceeding 18 degrees. The result is a fresh, full-flavoured chardonnay displaying lemon, green apples, mineral aspects, and an enticing wet stone finish. It should have a wide appeal and will work with a variety of foods. Good value.