A variety of winemaking techniques were employed to create this wine. A larger proportion of machine-harvested fruit is gently pressed with one third of clean juice fermented in stainless steel and two thirds fermented in third fill oak barrels. A smaller proportion is hand picked and whole bunch pressed, undergoing wild fermentation in oak and stirring on lees for 9 months. Malolactic fermentation is not encouraged. The resultant blend is a contemporary style of Chardonnay that is complex and yet fruit driven.