vintage, Keith Mugford decided to make only one major change to the winemaking techniques. After fermentation, the wine was left on its yeast lees in casks for nine months. Experience with this and subsequent vintages has shown that, although the wine hardly ages at all during this period, the fruit, oak and yeast characters integrate to make a more complex wine. The 1984 Chardonnay is a more complex wine than the previous vintage with more weight, depth and more of the classic features of white Burgundy.