The grapes are pressed whole bunch without destemming. The juice is allowed to settle overnight before inoculation. When fermentation is active, after about two days, the wine is racked to barrels to complete alcoholic fermentation. Full malolactic fermentation in oak. Aged in French oak, 50% new and 50% 2nd and 3rd fill barrels for 11 months.
Nose: Citrus blossom combined with heady summer scents.
Palate: A rich, savoury style of Chardonnay showing subtle oak flavours and energising acidity. S avoury and complex with a fine, pure finish. (Alc 13.71, RS 1.3 g/l), TA 5.6 g/l, pH 3.33)