"The grapes were hand harvested whole bunch pressed in an airbag press, the juice settled and then taken to French oak 228 litre pieces for fermentation via indigenous yeast. A full malolactic fermentation happened, and the wine was later fined with bentonite clay before cold stabilization and a light filtering into bottle. The oak used is a mix of 3 ton-nelleries and is 25% new."
2018 was under the influence of colder oceanic patterns with only 4 hot days in the season but harvest of Pinot commenced on March 16. A great year for Chardonnay with excellent acid and flavour balance.