Sourced exclusively from estate grown Chardonnay grapes, clones 95 and 548, the vineyards are cropped at 3 tons per acre to encourage flavour concentration. The fruit from our vineyards retain lively acidity to complement ripe fruit flavours. Different leaf removal strategies were employed to give a variety of bunch exposure times and subsequent flavour development.
Each vineyard is hand harvested and the grapes cooled overnight. Most lots are whole cluster pressed. The riper fruit is de-stemmed and kept cool with about 12 hours of skin contact before extracting the juice. Free and press run juices are separated and settled for up to 36 hours.
A variety of fermentation yeasts are used to enhance complexity. Using 100% French oak barrels that are complementary to the fruit character, fermentations are long and cool. This wine is 100% barrel fermented. Some barrels undergo partial or complete malolactic fermentation to add palate richness. Barrel aging is 16 months. Barrels are stirred regularly to build a full and creamy texture. The final blend is composed of 65% new French oak barriques and puncheons with the balance in 2nd & 3rd fill barrels and provide a layered and complex Chardonnay.