These low yields, fantastic pH and great acids levels translated in wines of great flavour and style. The Chardonnay grapes were hand harvested on fruit days from 38 year old vines. They were then whole bunch pressed and fermented with wild yeast in Flower Day Barrels. By this we mean that the oak was harvested and coopered on a Flower Day according to the biodynamic calendar. We find this gives the wine a more minerality and line.