First undergoing a gentle de-stemming then being allowed to rest on its skin for 12 hours before a whole berry pressing. Next the juice was cold settled for 3 days before being racked and inoculated to start the fermentation.
After the primary fermentation the wine was racked for it lees and transferred to a combination of eight new and second fill French oak barrels were the wine underwent a full malolactic fermentation, creating underlying buttery character to complement the fruits lively acid. The wine rested in these barrels with for 6 months before being racked, cold stabilised and finally bottled mid September 2015.
Harvest started in the early morning hours of October 9th, 2014. As the sun climbed into the day the newly picked fruit started its journey to become the Aged in Oak Chardonnay.