The fruit was sourced from the Eagles Rest Vineyard, at the vase of the Brokenback Range in the Hunter Valley.
Harvested fruit in the cooler hours of the early morning, the grapes were pressed out immediately on arrival at the winery.
The juice went straight on to new French oak barrels and was warm fermented with selected yeast.
The wine was kept on lees and stirred weekly for 4 months prior to blending, fining and bottling.
Producing a full bodied, balanced and complex style Chardonnay.
