The Chardonnay was picked at optimum ripeness during the
coolest period of the night to help retain the primary fruit
flavours. It was transported directly to the winery postharvest, where it was destemmed and gently pressed to tank
and allowed to cold settle. The juice was racked with some
light lees to add to the texture and was inoculated with
selected cultured yeast. Throughout fermentation and
maturation, it had contact with French Oak. Post
fermentation the lees were stirred gently initially once a
week, then monthly, until the balance between oak, lees and
fruit characters was achieved. Malolactic fermentation was
not encouraged so the vibrant natural acidity was preserved. 
The wine was then blended, fined and bottled.