Hand & machine harvested grapes were pressed & settled for 48 hours. The juice was then racked to barrel for fermentation, a selection of new (20%), 1 & 2 year old French & European oak barriques isued. Lees stirring took place over several months to increase palate weight & roundness. The barrels were blended & received a light fining, cold stabilisation & filtration prior to bottling. Limited stock.