| Varietal | Chardonnay |
| Country | New Zealand |
| Region | Marlborough |
| Volume | 750ml |
| Enclosure | Screw Cap |
| Alc/Vol | 13.5% |
| Peak Drinking | 0 – 3 Years |
Grapes for this wine were machine harvested at the peak of flavour intensity and bag pressed to remove the juice from the skins as quickly and gently as possible to avoid excessive phenolic extraction from the skins. Only the first cut, or free run juice was used for this wine. The free run juice was left to naturally start fermentation for a couple of brix before being pumped to barrel for ferment. The yeast that is naturally found in the vineyard was used to ferment this wine, showing true terroir characters. After primary fermentation, all components underwent a full malolactic fermentation to soften the wines acidity. Each parcel was lees stirred regularly to integrate oak characters and enhance the textural richness while preserving pure fruit flavours. 25% was fermented in New French oak barrels with another 40% being fermented in older French oak where it matured, the balance of the blend in temperature controlled stainless steel tanks. Barrel and tank portions were selected and blended together to highlight the ripe fruit character while also maintaining texture and weight on the palate.
