This was the third year in a row that yields have been very low and fruit from our own vineyard and friends’ vineyards in Flinders was used.  New oak (20%) and old oak barrels were used for fermentation and ageing and lees were stirred daily for the first month and then intermittently. This vintage has produced a rich and complex wine with flavours (at bottling) of peach, lime, orange peel, cut stone fruit with creamy structure and length.  And, of course, the natural acidity that has become typical of our Chardonnays.