Picked early at 12.5° Beaumé, the Chardonnay was gently pressed off and the majority fermented in stainless steel to preserve the fresh aromas of citrus fruits and tight acidity and structure. A small component was barrel fermented; some wild ferment; the balance high solids ferment. The Viognier, true to its variety, required longer on the vine for the grapes to reach full flavour, ripeness and texture, and was picked at about 14.0° Beaumé. This component of the wine was fermented in older French barriques.

Vintage 2008: Average winter rains were followed by a very cool and dry late January/ February, resulting in very healthy vines with big canopies and intensely arietal fruit which held their acidity extraordinarily well.