Handpicked from cane-pruned vines in the cool of the morning, the fruit was then destemmed to 2-tonne open-top fermenters with 30% whole bunch. When fermented, the wine was transferred to 25% new French oak for 11 months. This part of the vineyard is a great labour of love and every year we are building complexity.
A dry winter and spring had us on edge with round the clock irrigation to maintain vigour and fruitfulness. February rain quenched the vines and harvest came off perfectly with great intensity.