Once hand harvested the fruit was transferred in small slotted bins directly to cool rooms and chilled to 8°C overnight. The bunches were gently whole bunch pressed to around 530L/tonne, this allowed us to only extract the juice from the fleshy interior of the berries and not the juice next to the skin, thereby minimising phenolic (tannic) pick up and resulting in a juice with exquisite seamless structure. The chardonnay juice was then pumped to 500 L Burgundian Special Toast Puncheons directly and sequentially from the press. Fermentation was initiated by wild yeast (indigenous yeasts found in the vineyard) the barrels were transferred to the cool room for fermentation and the temperature was kept below 20°C to retain primary fruit characters. After fermentation the barrels were stirred weekly for a month, this resulted in a creamy mouth feel to complement the linear acid structure of the wine. The wine spent 9 months in puncheons before being blended and bottled.