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The select parcels from the vineyard are hand harvested and then hand sorted. The majority of the fruit is destemmed into open top French oak cuvees and stainless fermenters with 30% whole cluster inclusion. Traditional fermentation with indigenous yeast after a period of cold soak on skins. Hand plunged daily and then pressed and racked to French oak barriques (20% new).
A blind tasting barrel-by-barrel early in the New Year decides the select parcel cut and these wines are left in barrel for an extended period to enhance harmony. The wine was transferred out of barrel and bottled in June 2014.