Building up towards harvest, our vineyards experience a fresh, late afternoon southerly breeze, which has a cooling effect allowing the grapes to ripen evenly and preserve fruit flavour. Whole bunch pressed and settled overnight, the juice was then racked and pumped into stainless steel tanks for the primary fermentation. After fermentation the wine was left on its lees under controlled temperatures, with weekly stirring to boost flavour and mid-palate development. Selected yeast strains were used to elevate the fruit-profile of Chardonnay fruit.