The harvested grapes were promptly taken to the winery where the grapes were de-stemmed and gently crushed. The crushed and destemmed fruit was pumped directly into the press. The press gently and slowly pressed the fruit to release the beautiful Chardonnay juice. The juice was then pumped into the stainless-steel tanks for fermentation with a portion fermented in 1 and 2-year-old French Oak barriques. Native and cultured yeasts were used to aid the fermentation process resulting in a dry-style wine. The oak-aged portion of the Chardonnay was tasted by winemakers until they were satisfied with the level of oak treatment based on aromas, taste and mouthfeel. The wine is then transferred from the oak barrels to stainless steel barrels for ageing. These stainless-steel tanks are temperature controlled allowing for a cool fermentation preserving the fresh fruit flavours. Once fermentation is complete, the wine is racked off the lees, blended and kept cool in the tanks until bottling. Our 2019 Chardonnay vintage has delicate floral and herbal aromas with lots of ripe citrus fruit. On the palate, there are citrus flavours of lemon and lime with light toasty oak.