A warm but not overly hot summer was followed by a perfect autumn. As the leaves turned golden, days of unbroken sunshine ensured perfect ripening of the grapes with the retention of good levels of acidity. Very low crop levels produced a wine with splendid concentration.

After harvest the whole berries were gently pressed without prior crushing. The resultant juice was put into French oak barriques and allowed to undergo fermentation to dryness. Part of the fermentation was spontaneous, using the grapes own yeast. It was kept on its yeast lees for almost a year to help fill out the mid palate and to add additional flavour nuances. In the spring after harvest, when the weather warmed, it went through its secondary or malo-lactic fermentation under the influence of the wine�s indigenous bacteria.

The wine provides a complex array of intertwining aromas and flavours which evoke memories of citrus fruits, greengages, toasted sweet corn and butterscotch. It expands in the mouth to become concentrated and full but yet has a spine of racy acid which will help the wine mellow and age. While ready for drinking, it will reward cellaring. This chardonnay is expected to grow in stature and complexity for 4-6 years and to drink well in excess of a decade.

Wine is a natural health food.