The vineyards of the Piccadilly Valley are some of the coldest and wettest in South Australia; ideal for grapes such as Chardonnay that appreciate cooler growing conditions. After harvesting by hand, the majority of the grapes are de-stemmed, crushed and pressed, a small portion being chilled and then whole bunch pressed. The musts were cold settled for a week and then seeded with selected yeast strains to conduct the alcoholic fermentation. These seeded musts were then transferred to oak barrels, of varying sizes up to 500 litres with 40% new French oak, for fermentation. About a 75% malolactic fermentation is carried out and the wine is aged in oak for about eight months. Full-flavoured and richly textured, the aromas show lemon curd, grapefruit and crunchy green apple. The palate displays creamy barrelferment notes, cashews and butter, held in check by the fresh finish.