Hand and machine harvested grapes were pressed and settled for 48 hours. The juice was then racked to barrel for fermentation, a selection of new (20%), 1 and 2 year old French and European oak barriques isued. Lees stirring took place over several months to increase palate weight and roundness. The barrels were blended and received a light fining, cold stabilisation and filtration prior to bottling. Limited stock.