The fruit for this wine was sourced from a single vineyard in the upper reaches of the Dartmoor Valley in Hawkes Bay. The vineyard is planted in several different clones of Chardonnay, and features free-draining stony silt loams. The crop levels were kept very low and exposed to the sunshine to ensure even ripening and flavour development.
The fruit for this wine was pressed straight after picking, with the juice then being transferred for fermentation into French oak barrels, with 35% new oak, using a mix of cultured and wild yeasts. Once fermentation was complete, the wine was left on lees in barrel for 11 months to promote texture and mouthfeel.