Handpicked fruit is harvested and transported to the winery before spending a night in cold store to ensure cool processing temperatures. Whole fruit clusters are tipped directly to the press. Only the first 500L/t is utilised for the Reserve Chardonnay ensuring a fine and delicate expression of the fruit. Freshly pressed juice is pumped to tank where it is settled for 12-24 hours before being sent to French oak barrels for fermentation. A degree of fruit solids is retained in the juice to further aid complexity and texture to the final wine. Fermentation of our Reserve Chardonnay is conducted by 100% natural yeast and usually takes from 14-21 days to conclude. Following fermentation, the wine is matured in 50% New and 50% one year old French oak barrels with periodic lees stirring for the following 10 months.