The Winemaking  The grapes used in this wine underwent  gentle crushing, temperature controlled  fermentation and basket pressing prior to  bottling.   Chief Winemaker Chester Osborn  The Vintage  The preceding winter was beautifully wet,  f  lushing the soil of salts and filling the     soil profile. Spring too was above average,  with rainfalls up until November which  was almost completely dry. November was  hotter than normal which upset the setting  of berries. Just as well as the bunch number  was way up. Two inches of rain     in early February was much appreciated  by the relatively large crops. Where crops  where smaller, berry size grew. The heat  produced a fast flowering, set, and speedy  berry development leading to an early  veraison and the equal earliest start of  vintage on record. A few days in a row  around 35°C in February rapidly ripened  early lower cropping vineyards. From then  on, the vintage was mild and dry. Average  temperatures for autumn were down. Some  nice 30°C days late March and early April  helped finish ripening of bigger crops and  late ripening varieties.  The Wine  Pale straw-green, exceptionally fruit driven  with a fluid line of white peach, nectarine,  green apples and honeydew melon. The  controlled use of seasoned oak makes this  wine generous and fresh with a mouth  coating nutty and slightly smoked texture of  hazelnut and almonds. Citrusy acidity with  a crunchy bite are followed by a long and  savoury finish. A well-crafted Chardonnay  for all Chardonnay lovers.