Chardonnay vineyard planted in 1976 to clone P58. The soils are predominantly dark clay over a limestone base, site of an ancient sea bed. Whole bunch pressed to tank, settled overnight. Wild fermented in French oak hogsheads and puncheons (20% new). On lees 11 months with minimal stirring, 70% malo-lactic fermentation. Minimal stirring before bottling in January, 2019. A core of fresh citrus acids, stone fruits and subtle winemaking inputs make for a wine well suited to a range of food matches.