Chardonnay

The vineyards were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. Some of the fruit was pressed directly to barrel, the balance was lightly settles and then racked to barrel.

The grapes for this wine are primarily the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance is Clone 95. The majority of fruit was sourced from the lower reaches of the Bancott Valley and Fairhall, grown in young alluvial soils containing high proportions of New Zealand's ubiquitous greywacke river stones. The vineyards were mostly trained using a two-crane VSP (vertical shoot positioning) trellis, with the balance on the divided Scott Henry Canopy management system.

The juice went though a natural indigenous yeast fermentation in French oak barriques (20% new), with final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. was transferred out of oak after 18 months and bottles in December 2019.