The grapes were hand picked into six very distinct lots and fermented separately. 35% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day.
The wines spent a total of 29 days on skins on average, to extract structure, colour,aromatics and finesse. The wines were then gently drained and pressed to 225 litre French oak barriques of which around 35% were new 3 year air dried French oak and the remainder one and two years older. The wines then rested and matured for ten months on yeast lees.
100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and minimal filtration.