A selection of 4 barrels were called out for Eden Rift’s Reserve Chardonnay. All from Block A, the fruit was hand-harvested at night on the first day of October. At the winery, the grapes were whole-cluster pressed with the resulting juice transferred to a holding tank for cold-settling. Following 24 hours of settling the juice was racked to French oak barrels (25% new) for fermentation. Fermented on native yeast, the wine was aged “sur-lie” for over 10 months before being bottled.