The grapes were crushed into and fermented in five, seven and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs three times daily to extract colour, flavour and tannin. The average time on skins was 16 days. Once the parcels were dry, the fermenters were drained off and the skins pressed, with the pressings combined with the free run. After 24 hours the individual batches were racked to barrel where malolactic fermentation proceeded. The final blend was unfined and unfiltered prior to bottling. The wine is then aged for 12 months in 6% new French puncheons and hogsheads and the remainder in one to six year old French and American oak.
Named for the small amount of wine that evaporates from the oak barrel during maturation.