Harvest

The grapes were hand harvested from a selected vineyard located in Marlborough.

Vinification

The grapes were whole bunched pressed in a membrane bag press and 3 different cuts were made. Only the first cut was used to make this wine. The juice was cold settled and racked off lees. A neutral yeast was added and fermentation was temperature controlled and lasted about 16 days. The wine was left on lees for 2 months with minimal sulphur. Prior to bottling in October, the wine was cold stabilised and sterile filtered. 
 
The wine was bottled and underwent secondary fermentation in the bottle. The wine was left on lees in the bottle for almost 3.5 years. In March 2001 the wine was disgorged and labeled. 

Composition

The wine is 100% Marlborough Chardonnay. 
 

Sensory

The wine displays a persistant bead, has elegant subtle fruit and a bready / yeasty bouquet. The finish is crisp and dry.

Cellaring

The wine is ready to consume now but will keep on developing in the bottle for 5 –10 years.