These grapes were harvested by hand with specific timing that incorporated ripe fruit flavours and fresh acidity.  We hand harvested and whole cluster pressed the grapes in our gentle bladder press.  A long, slow press cycle was used to allow maximum juice yield without compromising flavour extraction.  The juice was cold settled in a stainless tank before racking into barrels for alcoholic and malolactic fermentations.  The barrel was carefully monitored and tasted for 10 months, before any sulphur additions took place.  After aging was complete the barrel was racked into tank where it settled with a light bentonite fining. A very light filtration took place, which prevented any stripping of the flavours and textures, before bottling.