Harvest occurred from mid to late April 2017.
Small parcels were handpicked and sorted before fermentation.
Fermentation occurred in head down closed stainless and small, open vat steel fermenters. Selected parcels remained on skins post the fermentation to further enhance the tannin profile while others were pressed at dryness to capture fruit vibrancy.
Each batch was matured separately in order to build a wine history over time.
Barrel maturation: 22 months in 60% new and 40% older French oak barriques.
After a light egg white fining and filtration, the wine was bottled.

After a cold, wet winter/spring and annual rainfall above the averages of the past decade, the stage was set for a late start to vintage. Early spring growth was slow, and summer progressed in the same, mild fashion. Fungal diseases began to thrive in the humid, cool conditions and fruit selection and early harvesting was necessary to retain quality. By late March the heavens opened with an abundance of rain. As the mud dried, April delivered an Indian summer of unseasonably dry and warm conditions until the end of harvest. This prolonged ripening phase allowed flavours to develop fully and tannins to soften.