Since 2011, parcels have been fermented with the wild yeast that comes in on the grapes from the vineyard.

A beautiful wet winter set the vines up for a healthy start to the growing season. A drier than average spring meant the vines responded quickly; growing and flowering well and setting a good number of bunches. Summer was warm and dry with cool nights to ripen the grapes and maintain freshness and natural acidity. The balmy Indian summer of early March helped finish the ripening of these perfectly balanced and flavoured grapes.