Thistle Hill's 3.2 hectares of chardonnay were picked on March 3, yielding 5 tonnes of grapes in near-perfect condition and at an average ripeness of 13.2º Baume. After crushing and draining, the juice was settled for two days at 16ºC, then racked off solids and seeded with Lalvin EC-1118 yeast. About 20 per cent of the wine was fermented in new oak barriques. The wine was then racked several times before maturation in new oak barriques for six weeks. After stabilisation, the wine was bottled on October 30, 2000.