This Chardonnay blend was compiled of six different vineyards. Grapes from these batches were harvested early in the morning and then pressed at cold temperatures to preserve flavours and aromas. The juice was left to settle for a period of 24-36 hours at 10° C. The Chardonnay juice is then racked of the settled lees and into a selection of Burgundian oak puncheons (500L) and fermented until the wine is dry. A selection of new puncheons (20%) were used in the entire blend with the remainder a selection of older puncheons. The wine was then matured on gross lees in the barrels for 9 months with minimal stirring. The wine was then blended one month prior to bottling.