Block B from Rob and Robyn Parkes\' vineyard was handpicked early in the cool of the morning then gently pressed: full grape solids and some settling was used with a combination of natural indigenous yeast and inoculated yeast. Barrel fermentation took place in French oak puncheons with 30% being new. The balance consisted of two and three year old puncheons. Post fermentation stirring was used to build texture and length, and then maturation was completed on lees in barrel for 9 months. No malolactic fermentation was used in order to retain the fantastic slately, mineral acidity of Tumbarumba Chardonnay. Barrels were selected individually for the blend and the wine was stabilised, gently fined and filtered before bottling.