A predominantly Mendoza clone of Chardonnay sourced from Cloudy Bay Estate vineyards and choice sites operated by good growers located throughout Fairhall and Ben Morven, Brancott and Central Wairau Valleys. After a gentle pressing, juices are extravagantly barrel fermented on high solids content in a selection of seasoned and new French oak. Upon completion, batches are treated to malolactic, a year's maturation and course of regular lees stirring, to build palate weight and enhance richness. Components are assembled after a further period on yeast lees prior to a light fining for clarification.