The Chardonnay was hand- picked in the cool of the morning and transported directly to the winery. Bunches were chilled, whole bunch pressed with a portion of the free run transferred straight to barrel, and one batch settled overnight then racked to barrel. Barrel stirring throughout fermentation and into maturation ensured lees complexity developed and integrated seamlessly with new and old oak. Barrel selection provided perfect balance between fruit power, fermentation complexity and oak impact.