Made from a non-irrigated and cane pruned vineyard to reduce yields, Picardy's Chardonnay fruit is handpicked at around 12° Baume to retain structure and finesse. 40% of the Chardonnay is whole bunch pressed and the remainder is destemmed and then pressed and the juice is settled for 48 hours before fermentation begins in tank. The wine finishes fermentation in a mixture of new to four-year-old French barriques before going through malolactic fermentation (MLF) and the lees are stirred (battonage) once a week. The result is a complex and structured wine with cool climate pear and white stone fruit aromas. A gently textured but beautifully balanced wine that can be enjoyed now and over the next 5-7 years.