Two acres of Chardonnay were established at Scotchmans Hill in 1982. The winemaking team have since developed intimate knowledge of local soils and terroirs further afield which can yield the quality fruit expected of Scotchmans Hill. Grapes are sourced from good vineyards in the King Valley and Geelong. Exclusively free run juices are treated to a cool fermentation in tank at 12C over a period of two weeks. The wine remains on gross lees for five months to infuse the palate with complexity and build structure. Following a fining and stabilization, secondary fermentation is initiated by the traditional Charmat method, achieving a vibrant effervescence before bottling under pressure.