The evening began on the lawn while chefs prepared the first course of fish sausage and brioche on a hibachi grill accompanied by a melodic string duo. Guests then traversed to the gallery where they were treated to 2015 Heytesbury Chardonnay from magnums, while a crescendo of intense strings and drumming paid homage to the phenolic power and tension of this incredible icon wine.
Upstairs guests were treated to an anthology of Chardonnays representing time and place at Chameleon. Head Chef Brandan Pratt prepared a thrilling six-course degustation, paired with some incredible new and rare museum wines selected by Chief Winemaker Virginia Willcock and Estate Sommelier Evan Gill, culminating in the unveiling of the 2021 Heytesbury Chardonnay. Peruse the below highlights.