The grapes were harvested early in the morning, and led straight into the winery. The fruit was pressed straight away, and the vibrant juice was run to a stainless steel tank for settling. The ferment was a dream, cool, steady and lengthy. 12% of the wine was run down to barrel for ageing, while the rest remained in tank on light yeast lees for seven months, which has given the palate some nice depth and balance. The inspiration behind this Chardonnay comes from the great wines of Chablis, an appellation in Northern Burgundy. This is our kiwi take on that wine style.