Imbibe on its own or devour with grilled lamb racks.
Successive blocks were harvested over a three week period late in the season. The grapes were destemmed and tipped gently into open top fermenters. Selected parcels were given a five day cold soak before being inoculated with specifically chosen yeasts to enhance fruit and other varietal characters. Other parcels were allowed to ferment spontaneously with native vineyard yeasts for greater complexity. Following fermentation the wine was drained off its skins before being transferred to French oak barrels for twelve months of maturation. The wine was racked out of barrel to blend in June before bottling a month later.