The pattern of the weather during the growing season was similar to that of the previous year, but even more marked. That is to say, the summer was not overly hot, leading to the development of excellent cool climate chardonnay aromas and flavours, with the retention of good levels of good acid in the grapes. Then followed the most perfect, lingering autumn with warm, dry, calm days. The growing season was thus lengthened and when the fruit was picked it was beautifully ripe and in perfect condition.

This wine is made from the Mendoza clone of chardonnay, which in a bunch typically produces only a few large berries and many small ones in a bunch, so called hen and chickens. It is recognised to produce New Zealand‚s finest and richest chardonnays. After picking, the berries were gently pressed without prior crushing, to help avoid undue hardness. The unclarified juice was then put into French oak barriques, 25% of which were new, and allowed to undergo fermentation naturally without controlling the temperature. When this was complete the wine was allowed to rest in these barriques on its yeast lees, which underwent regular battonage or stirring, in order to keep the wine fresh. When the weather warmed the following spring, wild malo-lactic or secondary fermentation commenced through the action of the wine's indigenous bacteria. This was allowed to proceed until its special characters complimented and enhanced the wine without dominating it, the final balance being decided by taste.

Initial impressions of ripe stone fruits and melon give way to an array of savoury aromas and flavours, reminiscent of grilled and buttered sweet-corn. The wine expands in the mouth, becoming rich, generous and full. In spite of this it is tightly focused with a citrusy backbone and a tantalising after-taste. While ready to drink on release, it can be expected to improve with careful cellaring, peaking in about 4-5 years and living for a decade or more.

Wine is a natural health food.