The fruit used to produce this wine was sourced from Bungawarra Wines in Ballandean. The grapes were pressed and then the juice was separated into small individual ferments. 50% wild yeast and 75% malolactic fermentation. Four barrels in total, one new French, one second fill French and two older French barrels. Nine 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.