Our 2012 Estate Chardonnay was hand harvested, in cool conditions, on the 12th of February. Whole bunch pressing provided free run juice with exemplary balance of fruit and acid and notable concentration. Barrel ferment took place over a six week period after which the wine was aged on lees for a further ten months. Regular batonnage (lees stirring) was employed to promote mid-palate complexity. After 11and1/2 months in oak barriques our Chardonnay was carefully filtered and bottled.