All grapes were hand picked and sorted in the vineyards. A second berry sorting was done in the cellar, before a pure yeast culture was inocculated. The juice was pumped over the skins 3-5 times per day and manual punch downs done for 5 days. Once fermentation was complete, the wine was drained off the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine?s transfer to a combination of 225 litre barrels of French oak types. (25% New)