This wine has been hand crafted with minimal intervention. Hand picking commenced on March 13th, 2015. Grapes were then chilled overnight. 15% whole bunches and 85% whole berries were left to cold soak in an open pot, then left to ferment naturally over a 14 day period with regular hand plunging.
Once dry, the ferments were pressed to a mixture of new and old French oak barrels where they underwent natural malolactic fermentation. On completion of malo, the wine was sulphured then matured on lees for 10 months. The wine was carefully racked before bottling.