Fruit was picked on the basis of sensory analysis, the characteristics sought following the more citrus flavour profile needed to match the relatively high natural acidity normally achieved in the Estate's best Chardonnay. Good sugar levels converted to an alcohol of 14. However, the power and richness of the fruit carried the relatively high alcohol without residual hotness on the palate. Likewise, 12 months wood maturation in Damy and Remond French oak hogsheads provides a seamless fruit and wood integration that also gives this wine the propensity to age well. 23.6o Brix pH 3.44 with cropping levels approx 3 tonne/acre.