The philosophy at Freycinet is to keep things simple, traditional Burgundian techniques are employed, the aim is to make a multi dimensioned, complex and creamy textured Chardonnay with generous palate. Fully ripened grapes provide the foundation to which the techniques of barrel fermentation under tightly grained French oak, lees stirring and malolactic are applied, enhancing the natural complexity, texture and layers of character in the completed wine.

Chardonnay is completely barrel fermented in a selection of new and seasoned French oak casks for ten months, matured on yeast lees and periodically treated to battonage, developing complexity and richness.