The fruit was hand-picked and sorted to ensure optimum maturity. Slow whole bunch pressing, to minimise phenolics, and natural wild yeast fermentation was followed by gentle racking. The wine was matured in French oak barrels sourced from six different cooperages. Barrel rolling was employed to ensure light lees contact for texture while malolactic fermentation naturally adjusted acidity for balance and structure.

Free draining soils and steep slopes results in our Chardonnay vineyard producing low yields of intensely concentrated fruit. Above average spring temperatures and moderate rainfall were responsible for good flower initiation and above average bunch sizes and overall yield. Highly involved viticultural practices are essential for the production of the Cave Block Chardonnay. These include hand canopy manipulations such as hand pruning, selective shoot and leaf removal, removal of slow ripening and second set bunches as well as any with disease infections. This is framed by our natural understanding of the vines environment and its sustainable management with some loss being appreciated in aid of this.