Winemaking Notes: Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 19 – 28 March 2022. 35 hl/ha. Vinification: Pressed overnight with basket press. Natural yeast fermentation in oak barrels. No additives except for 15 mg/L sulphites before bottling. Maturation: 16 months in French oak barrels. 18% new oak. Bottled: 28 August 2023 without fining or filtration. 3622 bottles produced.

Alcohol: 14.1%

Varietal: Chardonnay

Region: Mount Pisa, Central Otago, New Zealand

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