Region: Tumbarumba
Vineyard: Excelsior Peak
Variety: 100%Chardonnay
Alcohol: 12%
Production: 160 dozen
Vinification: Gently whole bunched pressed to tank, settled for 1 hour to retain a high solids content then racked to a mix of French oak barriques (1 new and 1 x 2 and 3 years old). 50 % was put through a wild ferment and 50% with carefully selected yeasts. These barrels were let go only putting outside overnight to cool down. Once finished fermenting, the lees in barrels were stirred for 3 months (Batonnage) and a portion was put through malolactic fermentation. The wine was left in barrel for 8 months, gently fined before bottling, unfiltered.