Finale is only made in special years and 2000 was one of these.

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.

It is made entirely from the Mendoza clone of chardonnay, which typically produces New Zealand's most concentrated chardonnay. A small parcel was left to become botrytic. It remained entirely clean and "noble", shrivelling perfectly. These bunches were carefully hand harvested and a small amount of juice obtained by gentle pressing. This was then fermented in French oak barriques. The fermentation stopped spontaneously leaving residual sweetness in the wine due to the high levels of natural grape sugars. The wine was then aged in these barriques for 2 years, prior to bottling.

It has a lively golden hue and a heady aroma, reminiscent of honeysuckle, beeswax and scorched almonds. These intertwine on the palate with impressions of peaches, dried apricots and toasted macaroons. It is mouth-filling, rich and lusciously sweet, but has retained enough acidity to provide perfect balance and prevent it from being cloying. The wine has length on the palate with a complex after-taste, which lingers well after swallowing. While ready to drink on release it can be expected to improve over the next decade or more with careful cellaring.

Wine is a natural health food.