The 2004 season provided good spring and summer weather and enough sunshine for good fruit set. The late summer and early autumn weather was warm and dry, ideal for ripening the grapes.

The 2004 Vavasour Chardonnay was produced from low yielding hand picked grapes. After picking, the fruit was whole bunch pressed and fermented in French oak barriques with indigenous yeast. The wine was left in oak for 9 months and lees stirred weekly to add texture and flavour.

The 2004 Vavasour Chardonnay is an elegant, complex wine showing peach fruit and mealy notes on the nose. The rich, silky textured palate exhibits the same fine flavours with a long citrus finish.