The 2018 Estate Chardonnay is hand picked and whole cluster pressed, barrel fermented with native yeasts. 40% new 600 liter puncheons, 60% old French oak barriques were used for fermentation and aged for 11 months. This wine went through full malolactic fermentation. Wines were combined in tank with their lees for 5 months prior to bottling. This wine is bursting at the seems with grapefruit zest, jasmine, and vanilla on the nose. The palate brings a lively acidity and is bright and lifted by underlying energy.