Extensie work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. The vines were also leaf thinned and the grapes were handpicked. The grapes for this wine were sourced from our home vineyard, and Hermitage, our neighbouring vineyard. A small fraction of the grapes were on vine for extensive hang time, lending the blend rich ripe flavours and enhanced mouth feel.
At the winery, the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. Half the juice was stainless steel fermented, while the other half was fermented in stainless steel, Acacia and French oak barrels. The fermenation was carried out at low terperature, 12-14 degrees celcius, with the barrel ferment being slight warmer at 14-16 degrees celcius. The ferementation took 14 days to complete. The barrel feremented wine was aged on lees for 3 months with extensive lees stirring. Malo-latic fermentation was not performed.