Naturally chilled grapes were hand-picked in the cool of the morning and delivered straight to the winery where they could be placed in cool room to maintain cool temperature. The bunches were then gently destemmed, keeping the whole berries intact, into small open fermenters along with a 5% whole bunch inclusion. The must was left to cold soak for several days prior to fermentation. To enhance complexity wild yeast were left to initiate fermentation prior to inoculation with cultured yeast once a cap had developed. A combination of hand plunging and pump overs were employed over fermentation to carefully manage tannin extraction from grape skins and allow for aeration as desired. Ferments were gently pressed in a combination of basket press and small bladder press to ensure minimal maceration of the skins and seeds. The wine was then racked off solids to a mixture of French oak puncheons and barriques (25% New) where the wines went through malolactic fermentation and maturation in oak for 9 months prior to bottling.