The 2023 Chardonnay was showing all the right flavours very early in the season, based on this I picked it on these flavours, and was happy to ride the searing acid in the juice. I love malolactic fermentation in Chardonnay so after oxidising the juice (house style) and barrelling down straight from the press, I let the wine sit in barrel for what seemed an eternity. Around Christmas time I tasted the orchard barrels selected two I flew reflected the site and vintage the best. After which kept the selected barrels till July 2024 for bottling.