Grapes are picked at the beginning of the tropical phase of ripening, as they pass through the citrus stage to develop peachy/ melon characters. Once crushed, the must is not given any skin contact, to avoid any broader flavours. Only the clean juices, free of solids are vinified, to achieve maximum freshness on the initial palate. A cold slow fermentation is inoculated, French barrels at a medium toast level are selected to avoid the vanillin of American oak. French oak is subtle as it infuses the wine with nutty, cashew flavours. A careful handling and selection of fruit, a long and cool temperature controlled vinification and early bottling capture all the expressions of vital Goulburn Valley Chardonnay.