Naturally chilled grapes were handpicked in the cool of the morning and delivered straight to the winery where they could be placed in cool room to further chill the bunches. These bins were then gently destemmed, keeping the whole berries intact, into a small open fermenter along with a 10% whole bunch inclusion. The must was left to cold soak for one week 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. The ferment was gently pressed in a basket 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 wine went through malolactic fermentation and maturation in oak for 9 months prior to bottling.