Production 
Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. Selected fermenters also had a component of whole bunch clusters added to the destemmed berries. A pre-fermentation cold soak ensured a slow initiation to fermentation. Ferment temperatures were allowed to peak at 27oC before being cooled to 20oC for the remainder of the fermentation. Hand plunged daily allowed for a gentle extraction and helped to prolong the fermentation. After an extended period on skins the ferments were pressed to 50% new French oak hogsheads. Matured and not racked through the 22-month oak-maturation period provided for extended mouth-feel and texture. Prior to bottling, the wine was naturally clarified and bottled without filtration.