Production 
The grapes were de-stemmed, crushed and pressed to stainless steel tanks for settling overnight or whole bunch pressed after a night in the cold room with one night's settling and subsequent racking. Only the free run juice from the best blocks is used for the Reserve Collection Chardonnay. The juice from the de-stemmed batches was then racked and run off to barrel for fermentation with selected yeast. After fermentation the wine was topped and left on the lees with regular sitting for 9 months. 50% of the barrels were allowed to complete malolactic fermentation. The barrels were all 228 litres, tight grain French oak. 41% were new and the rest were second and third fill barrels.