Chardonnay clones Mendoza and 227, 96 and 78 and 85 are all hand picked, sorted and chilled, parcels of whole bunches and destemmed fruit are treated to three days of cold soak at 10C. Batches are sulphured before a wild indigenous yeast vinification in oak vats and small, square open fermenters for a fortnight. A course of minimal drain returns and light plunges are employed for optimal extraction. Upon completion, ferments are gravity transferred through an airbag press, racked off gross lees to a selection of French Burgundy coopered 500L oak puncheons and 225L oak barriques for a term of age, followed by assemblage into the finished wine and bottling without filtration.