The fruit is hand-picked and then whole bunch-pressed in the winery. All the solids are collected and chilled before being put to barrel (about 50% new French oak). A natural fermentation will occur at cool temperatures over the next one to two months, and then a small amount of stirring helps to start malolactic fermentation. The wine is then racked, fined and lightly filtered before bottling 11 months after picking. A wine with great fruit presence and varietal character at the front of the palate, the power of this site then takes over and it finishes with a very assertive line of acidity. As our greatest expression of Chardonnay, this wine has very quickly commanded a strong following around the world.