Grapes were hand-picked in the early autumnal mornings and were gently whole bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 615 litres per tonne was obtained. The juice was transferred via gravity directly to barrel, without the use of pumps. The unclarified juice underwent spontaneous fermentation with wild yeasts. Malolactic conversion was discouraged, retaining a crisp style. The wine matured in Burgundian French oak for 11 months in total, of which 43.6% was new oak and 100% was aged in 228 litre barriques, before racking, blending and bottling.

A restrained mineral and fresh Chardonnay with lemon blossom and wet chalk aromas leading to a penetratingly intense palate with bright acidity balancing the rich midpalate weight. Notes of orange peel, peach and grapefruit peel are layered with lemon cream biscuits through to a long finish.