Extensive work was done in the vineyardto make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. the vines also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, and Hermitage, our neighbouring vineyard.
The grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. Half of the juice was stainless steel fermented, whilte the other half was fermented in stainless steel, Acacia and French oak barrels. The fermentation was carried out at low temperature, 12-14 degrees celsius, with the barrel ferment being slightly warmer at 14-16 degrees celsius. The fermentation took 14 days to complete. the barrel feremented wine was aged on lees for 3.5 months with extensive lees stirring. Malo-lactic fermentation was not performed.