Grown on a south facing slope, the fruit is hand picked lightly crushed, and basket pressed. The heaviest solids are briefly settled out by gravity, then the juice transferred to barriques awaiting the start of fermentation. This occurs naturally, when it is ready, and takes as long as it takes.
Well balanced fruit will contain everything required to ferment to dryness. Naturally formed sulphides occur in some barrels – usually to a point which produces the beautiful nutty, matchstick characters so symbiotic with chardonnay. New oak is used judiciously.
The wine is matured in its original barrel, on yeast lees for around 18 months before blending to tank, where it is naturally fined, then bottled unfiltered under screwcap closure.
Winemaker: Peter Graham