Warm weather in early spring resulted in leaves on the vines bursting earlier than usual, which ultimately lead to a longer growing and ripening season, which had an important influence on the eventual wine. The summer was hot, but the nights cool. Combined with a long, lingering autumn this produced perfect conditions for ripening grapes, while retaining good acidity.

This wine was made from the Mendoza clone of chardonnay, which is particularly prone to "millerandage" (big and small berries on the same bunch). In 1999 most of the berries were tiny, which caused marked concentration of aroma, flavour and body.

After picking, the whole berries were gently pressed and the juice all fermented in Burgundian oak barriques, of which 30% were new. It was then allowed to age "sur lie" (its yeast lees). It underwent natural malo-lactic fermentation the following spring by the action of indigenous malo-lactic bacteria. It has subsequently been aged in bottle prior to release.

The wine shows a complex intertwining of fruity and savoury characters. There are impressions of ripe apricots, peaches and dried figs, blended with nuances of grilled meat and mushrooms. It is concentrated and rich, but has a buttery, smooth texture, crisp acidity to keep it focussed and a long, lingering after-taste.

Wine is a natural health food.