Hand picked, sorted and fermented in whole berries and whole bunches in open fermenters, with gentle plunging and minimal working. Majority aged in 600 litre French oak puncheons (15% new) for 14 months, followed by a further 24 months in bottle.

The grapes are harvested from close-planted (5,500 vines/hectare) low yielding vines  Block Two at Shaw + Smith’s Balhannah Vineyard, which was planted in 2005. The vineyard is North-facing aspect and the soils are loam over clay, ironstone, quartzite, and shale.