Once at the winery the Chardonnay was pressed and allowed to cold settle overnight. The following day it was transferred to French oak hogsheads (300L) barrels for fermentation. Once the cool 12-day ferment finished, the barrels were topped and placed in our cool room. Leaving the chardonnay un-sulphured for 4 months with twice weekly lees stirring. This built the wines texture and creaminess. After 6 months in barrel, the wine was transferred to tank and bottled without finings.