Estate fruit was sourced from close-planted dry-grown vines on our west sloping block which cropped at two tonnes per acre. Fruit was handpicked, sorted and destemmed for fermentation in small open top stainless-steel vats with a mix of wild and cultured yeasts. Selected vats underwent extended maceration (up to 30 days). After fermentation, the wine was basket-pressed and transferred by gravity to barrel for maturation in a French oak. No fining or filtration.