Grapes were machine- and hand-harvested in the coolness of the morning in February & March, destemmed, slightly crushed and lightly pressed. A small portion of their slightly pressed juice was blended with the free-run juice and left to settle overnight.
The following morning, the clear settled juice from individual block selections was racked from the lees and inoculated with yeast. Fermentation was temperature controlled in stainless steel tanks. Only the best tanks were selected for blending.
Maturation occurred on the fine lees at least two months prior to bottling, giving extra body, elegance, flavour and freshness. 10% of the Chardonnay component was barrel fermented in new 300L French oak barrels to give extra weight and spice.