This vintage was made from Chardonnay (60%) and Sauvignon Blanc (40%) from three different vineyards. Last year they lost nearly all their Chardonnay to botrytis, so this vintage is more in-line with what Alex always envisioned. 5% was fermented carbonically, 15% was destemmed and fermented on skins, the rest was pressed into neutral oak and stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV