Sourced from our dry-grown north-facing main block and comprising a mix of MV6, 114, 115, and 777 clones. Fruit was handpicked and triaged on a sorting table before being gently crushed and destemmed. Clones were fermented separately in small, open-top stainless-steel vessels, with different vats received different types of winemaking treatment. This includes a mix of fermentations by wild and inoculated yeasts, as well as some a proportion of stalk retention in certain ferments for spice and tannin. Vats were regularly plunged during the active portion of their fermentation. Once complete, individual ferments were basket-pressed and transferred by gravity to barrel for maturation in a mix of French oak barriques (30% new) for 12 months. Clones were kept separate in barrel for final blending prior to bottling. No fining or filtration.