This Chardonnay was hand picked off our 40 year old vines near the front gate of the Audrey Wilkinson Vineyard and lightly pressed to tank. In tank it was allowed to settle then racked to new, 1 and 2 year old French oak barrels and topped up with 4% lees to increase autolysis which contributes a creamy texture. Fermentation was undertaken and was allowed to warm up to 25°C to increase flinty-matchstick notes. The wine was then matured in oak for 7 months, then lightly fined with skim milk, stabilized, filtered and bottled under screw cap.