All parcels were treated in respect of the unique qualities coming from each of our vineyard sites; natural fermentation with varying solids levels, fine French Oak and battonage programs were tailored to each individual batch. Following 8 months of maturation in oak the parcels were combined to create a unique varietal Chardonnay from Margaret River. For the third year in a row, we underwent malolactic fermentation due to high acidity at harvest.

Similar to the previous season, the 2018 vintage experienced cooler than average conditions. Spring and early Summer delivered intermittent cool then moderate weeks before a run of below average temperatures in January and February. Our white varieties ripened with ideal sugar levels and high malic acid content for the third year running, resulting in a desire to allow some natural malolactic ferment in Chardonnays.