Production
Sourced from the estates own vineyards the fruit was picked and hand-sorted in the vineyard before spending the night in a cold room. Chilled grapes were softly pressed and the juice was gently pumped into a stainless steel tank and cold settled. Once the heavy solids were removed, the juice was racked to a stainless steel fermentor, then inoculated for primary fermentation. Following primary fermentation, the wine was racked to barrels, inoculated for malolactic fermentation, then periodically stirred to enhance depth and mouthfeel. Aged for a total of 16 months prior to bottling with no fining and no filtration.
