From a high-elevation vineyard in Gladysdale. Mainly barrel fermented in 500L puncheons (20% new), 15% mlf. A bright green gold. Pristine with its aromas of white peach, gentle spice and just a soupçon of vanillin from the well-handled oak. Tightly wound but fleshes out nicely through the mid-palate before finishing flinty and long. Will look even better in a few months. Philip Rich (for James Halliday Wine Companion)

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The hand-picked fruit was gently pressed in whole bunches to tank and then fermented in French oak puncheons (25% new). The cool, wet year ensured we had plenty crisp acidity and purity with lots of citrus characters and drive. To help accentuate weight and mouthfeel, we allowed the wine to go through a slightly higher than usual amount of malolactic fermentation (15%) - helping us soften acidity while adding complexity and depth. After ten months of barrel ageing with a proportion of less stirring to add more weight and texture, the wine was transferred to tank for two months for settling before we bottled it.

With a constant eye on the skies and the vineyards, our decision to pick early had us produce a Chardonnay with freshness and poise, showing bright fruit, plenty of lime, citrus characters and saline-like minerality. Lees stirring and a good proportion going through malo in French oak added pleasant hazelnut and spice notes. The restrained nature of this vintage would benefit from a bit of time in the cellar to integrate and broaden slightly. - Dominique Portet