Margaret River Chardonnay hand harvested from a single vineyard was fermented and matured in a selection of French oak barrels.
The Chardonnay grapes were hand-picked and whole bunch pressed. Pressing was light to retain the primary fruit flavours with delicate tannin structure. Fermentation was conducted in new and seasoned French hogsheads with minimal barrel stirring. Wine was sulphured before secondary fermentation (malolactic) could occur. After 9 months in barrel was lightly fined and bottled.