Two select parcels of fruit were handpicked then hand sorted upon arrival at the winery before being de-stemmed and transferred by gravity to small open top fermenters – one parcel with approximately 15% whole bunches included, and another with approximately 30% whole bunches. The must be cold soaked for up to seven days before warming and fermenting naturally, with the cap gently plunged up to three times daily to gain maximum colour and flavour extraction. Following ferment, individual batches remained on skins with gentle maceration for an additional two weeks to enhance tannin structure before being gently pressed and settled for 48 hours prior to being run to 225L barrels (40% New) to complete a natural Malolactic fermentation.