The fruit (84% Clone 15 and 16% Clone 95) was hand-picked on three separate days - 21 March, 26 March and 2 April. The majority clone 15 gives us great acidity and lovely citrus characters which in turn are good for ageing and give us the characters in the style we want. The slow fermentation was with indigenous yeast and went through natural malo and 30% new oak for a full 12 months with lees stirring early on. The wine was then transferred from barrel to tank and left on light lees for another 5 months to develop richness, texture and flavour. There was very minimal fining and filtration. The result is a concentrated, rich Chardonnay with good length, weight and texture showing nutty and citrus characters.