Gerald Talmard has overseen the wine-making at this top estate for several years, and tried to express the fruit and floral side of Chardonnay, using a range of picking times and maturities to give blending material. The grapes are all hand picked in small batches, vinified seperately in tank using only indigineous yeasts and very little sulphur is used. after ferment in tank, the wine is aged on lees for a short time, before racking into clean tanks for further ageing before bottling.