This wine comes from two new Jamieson Valley vineyards planted by Marion and Grant McRostie and Jules and Russ Bryant.  The grapes are picked by hand, sorted and chilled, then pressed off skins in a rotary bag-press.  After cold settling, the must is fermented in 100% new French oak barriques.  It is lightly sulphured to block malolactic conversion, then matured in barrel, on lees but without battonage, for 6 months.  Once it is judged to be sufficiently oaked it is fined, filtered and bottled.  This oaked Chardonnay can be drunk immediately, but will improve with cellaring for up to 10 years.
 
RRP $45