This Chardonnay was sourced from a premium vineyard close to the winery and the fruit was harvested at sunrise.
The grapes were pressed off very quickly to separate the juice from the skins as soon as possible and to prevent the phenolics from leeching into the juice and the resulting wine.
"I wanted this wine to be soft and delicate so minimising the skin contact helped eliminate the undesirable extraction of phenolics from the skins and seeds, and reduced the need for me to soften the wine further before bottling.” Dan Berrigan
The fermentation was initially completed in stainless steel vats and the fermenting wine was transferred to barrels when almost dry.
For 8 months this Chardonnay was matured in a combination of new, 1 yr old and 2 yr old fine-grained French oak barriques whilst also receiving regular lees stirring (re-suspending the yeast that has fallen to the bottom of the tank after ferment). This helped soften the wine naturally and built the mid-palate while introducing more flavour and complexity into the wine.