Harvests of Chardonnay are assembled from vineyards planted to elevations of 700 to 842 metres above sea level. Grapes are all hand picked and gently pressed, the first free runs are extracted and cold settled. Juices are racked into a high proportion of new French oak barriques, taking along a substantial amount of press solids. A mixture of natural and inoculate yeast ferments are encouraged to provide complexity and interest. Upon completion, barrels are treated to a term of lees stirring battonage twice weekly, building up textures while contributing added mouthfeel and weight. After eleven months, components are assembled into the finished wine, lightly fined and filtered to bottle. Alcohol 13.0%