The fruit was hand-picked, delivered immediately to the winery and then whole bunch pressed and the juice was collected in stainless steel tank and settled for 48 hours. After settling, the clear juice was racked to a second stainless steel tank, allowed to warm up and then was seeded with a pure yeast culture. A small percentage of the lighter settling solids was also included. Once fermentation was under way, the juice was racked to 225 litre French oak barrels, 28% new, where it underwent both the alcoholic and malolactic fermentations.
At the end of June 2014, after 15 months in barrel, all the barrels were racked and blended in a stainless steel tank and the wine was prepared for bottling. It was fined with bentonite and isinglass and then sterile filtered and bottled on 8th July, 2014.
As is so often the case with good Chardonnay, this wine has such bright fruit notes and complexity, it can definitely be enjoyed as a youngster. However, it is also one for the cellar and will gain a more complex nose as the bottle bouquet builds over the next 10 years. The palate will soften and become perceivably richer, so it will drink consistently for at least a further 10 years after that.