Sourced from one single vineyard, the fruit was handpicked, selected and hand sorted at harvest. The grapes were harvested in small lots in the early morning, taking advantage of the cool morning temperatures. 100% of the grapes were destemmed. The fruit was cold soaked for 48 hours, gently foot crushed and plunged twice daily in open fermentation. Temperatures were allowed to spike at 28°C, and then subsequently chilled to 24°C to enhance colour extraction. At completion of fermentation, the fruit was basket pressed, and delivered straight to 100% French oak barrels. The majority being older oak barrels, 3 and 4 years old. Malolactic fermentation was completed in barrel, after which it was racked, adjusted, and returned to oak until final blending before then being bottled in September 2018.