Another cool season, yet beautiful fruit ripeness was achieved with elegant fruit perfumes and perfect sugar levels. With high natural acidity, just over half completed malolactic fermentation. 50% of the fruit was hand-harvested, gently whole-bunch pressed and transferred to French Oak Barriques as unclarified juice for wild fermentation. The remaining 50% was Selectiv harvested and direct pressed, with high solids juice racked to barrel and fermented with wild yeasts from the vineyard. Each parcel was left on lees in barrel for 9 months of maturation with battonage. The premier Chardonnay sections were a mix of approximately 66% Gingin clone, 16% Bernard clones 95, 96 and 76, and 18% Clone 1. The majority of the fruit was sourced from our Wallcliffe and Wilyabrup vineyards, with a small portion from our Karridale vineyard.