As is normal, each barrel was filled directly from the press tray and a small amount of So2 was added. The wild yeast generally take five days to begin to ferment the sugars and most barrels took five to six weeks to complete the fermentation. The wine spent 11 months in barrel. The 2018 is a very strong continuation of a run of fine wines from this area of the 1988 chardonnay planting featuring volcanic soil over clay. The wine is bright with vibrant lemon, lime leaf and grapefruit aromas mixing in with creamy, spicy and gently nutty elements. The palate is mouth filling, fresh, intense, creamy, chalky and very long. As it breathes it becomes even more vibrant and shows terrific energy and tension. For sure, this wine will improve for a decade however even another twelve months will be of great benefit.