production 
The parcels were fermented separately in stainless steel vertical fermenters on premium french oak for 4-6 days between 26-30ºC. Teh wine was then pressed at 1 Baume and left to ferment until dry, then racked onto French oak for malolactic fermentation. Wine was then clarified via centrifuge into stainless steel storage with the addition of premium French oak staves for approximately 4 months. Once these parcels were completed the final blend was created and prepared for bottling.