Made from the finest chardonnay fruit from two of the estate’s vineyards. Grapes are hand picked and whole bunch pressed in small 2-3 tonne batches. The first 500L/t of juice was run off directly to barrel. Natural fermentation with indigenous yeasts. The lees were stirred monthly and the wine was matured for eight months in oak. All of the barrels used were French with a mixture of barriques (225L) and larger format oak (300-500L). Fragrant white peach and citrus notes with pear and subtle nougat nuances.