Chardonnay is sourced from a range of vineyards which can yield the quality of fruit worthy of Eaglehawk. Grapes are crushed, the musts are cold settled and pumped to fermenters. Choice yeasts are added and juices are treated to a temperature controlled vinification under state of the art conditions, the aim being to retain fresh fruit flavours. A regimen of traditional winemaking techniques, including lees stirring and malolactic are employed for select parcels, enhancing the palate, contributing complexity and developing mouthfeel. Eaglehawk is matured under a combination of French and American oaks to infuse richness and mellow the palate. Alcohol 13.0%