As is the norm, the fruit was pressed as whole bunches and wild fermented in a mixture of French hogsheads and puncheons (20% new). This year, 70% of the blend went through malolactic conversion, and the wine spent 10 months maturing on lees with no stirring. This is a vivid, full-throttle, substantive Chardonnay, saturated in flavour with crystalline cut, fleshy richness and incredible length. A stone-cold stunner.