Each vineyard is harvested at optimum flavour profile and kept separate throughout the winemaking process, to ensure vineyard integrity remains intact and to provide the greatest possible expression of site. Grapes are gently pressed and ambiently settled overnight. Juices are racked to a selection of 225 and 300 litre French oak barriques for inoculation with select and feral strains of yeast. Batches are treated to a regimen of lees stirring, aimed at developing texture and complexity, followed by a repose of ten months. Parcels are racked and assembled, fined, filtered and bottled to capture the remarkable mineral fruit weight and structure of Marlborough Chardonnay.