These vines were planted in 1991 and are completely dry grown in the light, sandy soil of the Belford vineyard. Fruit was hand picked and then basket pressed before cold settling in stainless steel for two days. Fermentation began in stainless steel tanks before the partially fermented juice was transferred to new and seasoned French oak barriques to finish fermentation and mature for another eight months.
The nose shows complex, sweet chardonnay fruit and a hint of oak. The palate is balanced between primary fruit flavours and secondary flavours derived from the minimal solids ferment and extended yeast lees contact, the result of which is the complex texture and mouth feel of this wine.