The fruit used to produce this wine was sourced from Robert Channon’s vineyard at Amiens. The grapes were whole bunch pressed and then the juice was separated into 2 small individual ferments. Only two and a half barrels made, one new French, one second fill French and one older French barrel. Partial malolactic fermentation and eight months on lees, stirred regularly for the first few months has added layers of texture and flavour. A full, rich, complex style made for lovers of Chardonnay.