Spring was mild and encouraged early budburst and development of the new growth on the vines. The weather became cooler over flowering in early summer, resulting in a relatively small crop of grapes setting. The rest of the season was warm but not excessively hot and there was a long Indian summer. The fruit ripened beautifully with intense flavours and concentration while the natural acidity was retained.

This wine is made entirely from the Mendoza clone of chardonnay. Following harvest the whole berries were gently pressed without crushing. The resulting unclarified juice was put into French oak barriques, of which 30% were new, and allowed to undergo fermentation without artificial cooling. When the fermentation was completed the barriques were topped and the wine was kept on its natural yeast lees or sur lie for 15 months. In the spring after harvest the wine went through spontaneous malolactic fermentation by the action of its indigenous bacteria.

The wine has a generous aroma and flavour reminiscent of sweet corn, peaches and honeydew melon, overlain with a savoury butterscotch complexity. As the season was not excessively hot, citrus fruit flavours were encouraged and there are distinct lemon and lime elements. It has a tight-knit focussed structure with a crisp fresh lingering finish. Although ready to drink on release, it will improve with cellaring.

Wine is a natural health food.