Picked twice during harvest – earlier and later picks to maximise the flavour spectrum that the vineyards could offer. The Chardonnay bunches are chilled to 3°C over night before being tipped on a conveyor where the bunches are then hand sorted, for whole bunch pressing. After pressing, the settled juice is then racked into barrel for natural fermentation by indigenous yeasts. Undergoes 100% malolactic fermentation in barrel but no lees stirring.

100% Chardonnay, Alc. 14%, Acidity 6.4g/l, pH 3.31, Residual Sugar 2.8g/l, Clones CY 95, 76, 548.