in the cellar : A warmer year like 2000 required a different approach to ensure a balanced quality Chardonnay. The grapes were picked fully ripe but with a relatively low acidity. To preserve acidity we avoided malolactic fermentation on 45% of the wine, which also remained unwooded. The balance fermented in barrel (50% new French Oak, 25% used oak barrels and 25% American white oak). Post fermentation the lees was stirred weekly to improve flavour and complexity. Malolactic was also encouraged in the barrels. This 55% portion remained in the barrel for a total of 4 months after which it was removed and blended with the unwooded component before stabilization and bottling.