The grapes for this cool-climate Chardonnay are grown in Mount Gambier, the coolest mean maximum temperature average of any wine region in mainland Australia. 50% of the wine was matured in new French oak Hogshead barrels for 4 months, which brought on a malo-latic ferment (2nd ferment) changing the malo acids into lactic acid the same as in milk and butter giving it a creamy mouth feel. The remaining 50% of the wine was fermented with select yeast. This single ferment keeps the crisp lime, pink lady apple and mineral notes. This is 'left on lees' (the dead yeast after ferment) and is stirred to increase flavours and complexity.