Sourced from one single vineyard, the fruit was handpicked, selected and hand sorted at harvest. The grapes were harvested in small lots in the early morning, taking advantage of the cool morning temperatures. 85% of the grapes were destemmed, and placed on top of the 15% whole bunch clusters that were left intact. The fruit was gently foot crushed and plunged twice daily in open fermentation. Temperatures were allowed to spike at 28°C, and then subsequently chilled to 24°C to enhance colour extraction.
The ferment was basket pressed, and delivered straight into 100% French oak barrels. 20% new with the majority being older oak barrels, 1, 2 and 3 year old. Malolactic fermentation was completed in barrel, after which it was racked, adjusted and returned to oak. This wine was blended in March where it was then held in stainless steel on light lees for 6 months and then bottled.