Chardonnay 100%. After whole cluster pressing only the free-run juice was used. 15% was fermented and matured in concrete tanks. The remainder of the juice was fermented in stainless steel tanks and 300 litre French oak barrels. Matured in 300 litre French oak barrels for 10 months, of which one-third was new barrels. The wine has an ageing potential of 4+ years from vintage.
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