The fruit was hand-picked in the cool of the morning and whole bunch fermented in 2 tonne open top fermenters. Treated in the traditional French way, the wine was plunged by foot and gently pumped over once per day. Once dry, the wine was transferred to French Oak for 10 months.
The winter leading up to this vintage was extraordinarily wet! 1050mm of rain was recorded on the property, well above our 750mm yearly average. Spring kicked off with vigour, resulting in ideal conditions for flowering and fruit set. Summer was mild to warm with no significant heatwaves - perfect for ripening fruit.