Sourced exclusively from estate grown Chardonnay grapes, clones 76, 95 and 548, the vineyards are cropped at 3 tons per acre to encourage flavour concentration. The fruit from our vineyards retains lively acidity to complement the 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. Fermentation is long and cool using a variety of yeasts, in 100% French Oak Barrels that are complementary to the fruit character. Some barrels undergo partial or complete malolactic fermentation to add palate richness.
The wine is barrel aged for 17 months and stirred regularly to build a full and creamy texture. The final blend is composed of 58% new French oak barriques and puncheons with the balance in 2nd & 3rd fill barrels to provide a layered and complex Chardonnay.