The Chardonnay were lightly pressed after harvesting. After pressing the juice was settled and racked to first and second fill 500l barrels. The Viognier and Chenin were whole-bunch pressed and racked to first, second and third fill French 500l barrels, where it fermented and matured for 8 months. 10% of the Chenin grapes and all of the Roussanne were pressed,
settled and the clear juice was racked to stainless steel tanks. Cool tank fermentation has allowed outstanding expression of the pungent yellow fruit characters of this component. Extended post fermentation lees contact lends a mid-palate weight and a creamy texture.