In 2017 we again targeted Delwyn and Doug Bell’s Clone 548 Chardonnay to make our Coopers Gold. The fruit was in beautiful condition and picked ripe. We then freeze concentrated a portion of the juice up to almost 30 Brix. Fermentation was in tank and we stopped the ferment when the acid/sugar/alcohol balance seemed correct. This has given us a residual sugar of just over 100g/L. We made a wine in this style in 2004 and this wine surprised and delighted us by aging gracefully for 10 years. We are hopeful that our 2017 version will behave in a similar fashion!