Chardonnay is such a consistent performer in Gippsland. When making this wine the focus is mostly on making a bright, fresh wine that reflects the quality of the fruit grown in our Myrtle Point Vineyard. This wine has subtle complexity that will evolve over time.

The grapes were picked and pressed and the juice run directly to barrel. A majority of large format French oak puncheons (500L) were used, as well as some Hogs Head
size (300L). Of these, approximately 15% were new barrels. Fermentation carried out in these barrels until completion, and then the lees were stirred periodically over the following weeks. The wine was then left in barrel for 7 months until it was blended, stabilised and filtered prior to bottling.