Premium Chardonnay fruit from the warmer fringes to the coolest valleys on a variety of soil types. Grapes are hand picked from mid March to early April and delivered to the nearby Petaluma winery in Piccadilly. The best parcels are chilled and whole bunch pressed, whilst the remainder are crushed, de-stemmed and chilled on their way to the press. The fresh juices are settled by gravity to insulated tanks and racked relatively clean after ten days. Seeded with Petaluma's select yeast culture, fermentation in a combination of French oak barriques and steel tanks. With the exception of all whole bunch parcels, the Chardonnay underwent malolactic with lees stirring whilst maturing for a further four months in barrique.