From vineyards that have consistently produced wines with intense flavour profiles. When fully ripe, when sugar and acid balance are achieved, grapes are harvested throughout the coolest part of the night to capture and retain freshness. The highest quality juice is settled for two days at 10C before racking off the grape solids, followed by a warming for inoculation. A strong, cool vinification ensues and when fermented to dry, each batch is left on yeast lees to impart texture and delicate yeasty notes into the wine. The best component of Chardonnay was left to mature on heavy yeast lees and stirred regularly to keep the yeast in suspension. This imparts great complexity and textures into the final blend.