Hand-picked with “one plot one batch” approach, the chardonnay fruit was cooled over night before being whole bunch pressed and the juice was transferred to barrel, with all the solids, for wild fermentation. The French oak selection focused on enhancing the fruit personalities of each plot, with 43% of the barriques being new. The wines were left unsulphured for several weeks post-ferment and matured on lees for 10 months, with a stirring regime monitored by tasting to build texture and refine structure. Individual barrels were selected from the best batches to produce a blend representing the finest expression of the season, in a way that allows each individual block to shine.
