Vinification: Handpicked and destemmed with 15% left as whole bunch, tipped into 3 tonne open fermenters and left to cold soak for 2 days. Inoculation was added and hand plunged twice a day for twelve days then pressed to tank. After pressing, the wine was transferred to French oak with 20% new to allow malolactic fermentation to occur, once completed the wine was sulphured and allowed to mature in oak for 10 months. The wine was then carefully racked from oak to tank, final bench trials - and sterile filtered for bottling.