We pick the grapes at night and bring them back to our Battle of Bosworth winery in Willunga, McLaren Vale. Grapes are gently pressed off their skins and then pumped into oak barrels (we use mainly hogsheads which are 500 litres). We use about 30% new oak; the rest is older oak. The chardonnay undergoes a full barrel ferment. We stop the wine going through malo (malo = malolactic fermentation, where malic acid is converted to lactic acid leading to a reduction in acidity. We want to keep the lovely crunchy acidity and don't want to soften it. We bottle the Chardonnay after about 6 months in oak.