The grapes for this single vineyard Chardonnay were whole bunch pressed straight to barrel to reduce phenolic content and increase texture while allowing ‘free range’ yeast to ferment the juice to provide complexity. Lees stirring and lees contact were utilised to enhance mouth-feel and extra complexity. 50% was fermented and matured in 500 litre puncheons with the aim of reducing the influence of new oak due to the decrease in surface area ratio of wine to oak, while increasing the ratio of lees contact surface area. The 2010 vintage has turned out to be quite a fine one. The summer was warm, but not hot and during harvest the days were sunny & the nights cool, which contributed to good flavour development and excellent natural acidity retention.