The team take regular trips to some of the finest Victorian vineyards, assembling parcels of fruit for the creation of a vibrant, youthful Chardonnay wine. Grapes are harvested throughout the cool of night and delivered promptly to the wineworks at Bilbul for vinification. Following inoculation to choice yeasts, juices are settled and racked, a warm fermentation and extended lees contact achieves a wine full of flavour and structure. A small portion completes natural malolactic in barrel, a third of the wine is fermented in seasoned American and French oak barriques for a fortnight. Components are left in barrel on gross lees for a year's maturation. Alcohol 13.0%