Planted in 1994 with the I10V1 clone, this clone is a slightly later ripening chardonnay clone, but renowned for developing concentrated flavour and retaining natural acidity. Handpicked and sorted fruit was whole bunch pressed to a stainless-steel tank. Cold settled for 12 hours before racking to 100% New French oak Puncheons taking most of the fruit solids for fermentation. Fermented at 23-25 degrees Celsius with ambient yeasts and left on full yeast lees for 15 months before being stabilised. No Finings or Filtration. Pure green apple and lime fruit aromas alongside concentrated lemon curd flavours building into a long persistent creamy textured finish. This wine will develop in the bottle in the medium term.