Chardonnay from 30-year-old vines off our Home Block on Rapaura Road were used. Handpicked fruit was gently pressed, 100% free-run juice was immediately filled to large oak casks for a high solid, indigenous fermentation.Following fermentation, 100% went through natural malolactic fermentation. The wine was aged in barrel on lees for 12 months and a further 9 months in tank before being bottled. The oak regime consisted of 100% French oak, 30% of which were new.