Coonawarra has been chosen for its cool climate to produce Chardonnay and Pinot Noir with tight acidity and elegance of fruit. Grapes are harvested early in the season while sugar levels are low and acidity bright and lightly pressed. The juice completes it first fermentation with grape solids to enhance the texture of the palate. Some components are allowed to complete malo-lactic fermentation and the entire blend is kept on yeast lees to add to the complexity of the wine. When ready, the wine is re-fermented to produce natural effervescence and final liqueuring to round out the palate.