Dry Chardonnay (<5g/l or up to 9g/l if TA <2g/l lower)

All winemaking tactics were directed at retaining inherent vineyard and varietal traits. Grapes were whole-bunch pressed to retrieve only the purist juice, before cold settling for 24 hours. Thereafter the clear juice was racked and some of the pure fluffy solids were added to result in an unclear, high-qulaity juice. Fermentation was done in 100% French Oak with a combination of wild and commercial yeast strains at 18 - 20ºC. Still on its primary lees, the wine matured for a further 11 months in barrel. 40% in first-fill and the balance in second-fill and fourth-fill barrels. During this time, the barrels undergo a rigorous bâtonnage regime to enhance the mouthfeel of the wine.

Rich seafood, herb roast chicken, creamy pastas, and mature cheese.