From Calesa Vineyard, this fruit is night-picked, whole-cluster pressed, given a two-day settle, then treated with a small sulphur adjustment before native-yeast fermentation. Some lots undergo native malolactic fermentation. Bâtonnage begins with more frequent stirring and tapers as the wine ages for 15 months in roughly 30% new French oak. It is bottled unfiltered and unfined.This is a very special Chardonnay from this site, made by Kirk Venge. It is super fragrant, with gorgeous citrus peel, impressive stony mineral tension, white flowers and beautifully integrated cedar spices, all carried by tremendous verve and tension.