The fruit for our Reserve Chardonnay was hand-picked from Block 1 on the property then whole bunch pressed by our membrane press. The juice was cold settled then racked in preparation for ferment. The wine fermented naturally by indigenous yeasts in new and old French oak barrels. Post ferment the wine was then allowed to go through malolactic fermentation. Lees stirring of all barrels occurred for the 10 months that the wine remained in oak. Following maturation in oak the wine was racked, lightly fined with skim milk, sterile filtered and bottled.