Picked early in 2018 and 100% Chardonnay the grapes for Tulia were sourced from select vineyard sites; elevated, exposed, cool and low yielding. The fruit was handpicked and gently pressed on a specialised program for 7 hours extracting the purest of juice. The wine was fermented without fining with wild yeasts in old 500 litre puncheons to dryness and then aged for 12 months with no malolactic fermentation. The wine was bottled on the 6th of March 2019 and then spent 3 years and 9 months ageing on fine lees from the secondary ferment, disgorged on the 12th of December 2022.