About 70% of the fruit was destemmed before fermentation, with gentle maceration through hand plunging. The wine was racked to a mix of French barriques, 40% new, for ten months, through which malolactic fermentation occurred. Each barrel was tasted and blended, filtered and bottled, prior to maturing for a further 15 months before release.

The fruit was sourced from our Cottage Block – an area well sheltered from the cool north westerly winds, and therefore a slightly warmer microclimate than other blocks within the vineyard. Intensive viticulture practices included hand pruning, selective shoot and leaf removal and the removal of slow ripening and second set bunches.