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This bright, sunny microclimate produces a fuller style of Chardonnay, rich in expression and flavour while maintaining refreshing natural acidities to match the silky weight. The fruit was picked in two passes and fermented in a mix of new, second- and third-use puncheons. A small portion of the second pick went through malolactic conversion. The wine matured on lees in wood until early 2023, when it was moved to tank for a further five months’ maturation on fine lees. The wine was then bottled and matured for another 12 months or so before release