In 2018 we again used Delwyn and Doug Bell’s Clone 548 Chardonnay to craft the Big and Buttery. This is a dry-grown block in their vineyard on Back Ormond Road, just out of the city of Gisborne. The wine was fermented in American oak barrels (just over one third new). Once the primary fermentation was finished, all of the barrels then went through a secondary malolactic fermentation. This imbues the wine with buttery notes. The wine went into barrel on 15th March 2018 and came out of barrel on 26th February 2019 – so 11 months in oak.