2019 was an exceptional vintage with a perfect fruit set in the Spring
followed by a hot settled summer and practically no rain during the
harvest months.

All our Chardonnay parcels are hand harvested and macerated before
pressing. The pressed juice is left un-fined in tank to begin spontaneous
fermentation with wild yeasts. The fermenting juice is then fed and
transferred to 500 litre French oak puncheons for fermentation that is
hot and fast. The wines are then left on gross lees until blending, small
doses of sulphur dioxide are added at topping to help prevent the onset
of malolactic fermentation, no lees stirring is carried out.

The estate Chardonnay typically comes from our earlier harvested
vineyards that are located on our volcanic influenced soils, cooler and
exposed to the sea breezes these vineyards have a exceptional mix of
mineral finesse and power.