Production 
The grapes are hand picked and loaded into a cold store where they are chilled down to approximately 6ºC. 25% of the grapes are first loaded whole bunch into the tank. The remainder are de-stemmed and crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The fermentation took place in wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of twenty months in 20% new French oak, Demi Muid barrels and the rest were older French barrels. There are minimal rackings during maturation. The wine matures on its gross lees for around 10 months after which it is racked at the time of blending. The wine is then matured for a further 12 months (total of 22 months) before being racked again just before bottling. The wine was bottled unfiltered and without fining