Vintage 2014 has produced rich lemon curd and citrus blossom Chardonnay fruit, which was handpicked from Avery and Old blocks on the 4th and 13th of March with baumes 12.1 -12.3. Whole bunch pressed juice was barrel fermented on solids in new (31%) and seasoned Louis Latour, Mercurey and Sirugue barriques, with 40% of the ferments being wild and the balance AWRI 1375 yeast. Lees contact for eleven months preceded bottling in March 2015.

33 barriques were produced from the 2014 vintage.

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