1983 chardonnay was picked earlier than the 1980 and consequently had a lower alcohol content. Fermentation was begun in refrigerated stainless steel vats, which enabled the winemakers to control temperature and therefore the speed of fermentation. At the half way stage, the wine was transferred to oak barrels to finish the process. After fermentation, the wine was left to settle on its lees (sediment) for four weeks. It was then cleaned up and placed in oak for four months before bottling.