The deep red clay loams and higher aspects of the King Valley invigorate the vines into producing healthy Chardonnay grapes with lively varietal characters. Parcels are harvested and delivered immediately to the Scotchmans Hill wineworks at Geelong where they are vinified alongside a core of Chardonnay grown to local vineyards. Grapes are crushed and inoculated in temperature controlled tanks by a combination of cultured and indigenous yeasts to provide complexity and enhance aromatics. Juces are vinified at cooler temperatures without any malolactic fermentation, followed by an unoaked maturation on gross yeast sediment lees for three months to derive added textures and enrich the palate.