The grapes were picked by taste for optimum ripeness. Fermentation was conducted in stainless steel vats between 22 - 28°C with selected parcels being held on skins for a period of time to develop tannin structure. Post fermentation the must is pressed to a combination of new and old French oak barriques. The wine matured in these small oak vessels for approximately 15 months before being individually selected for the final blend. Once blended the wine received a light protein fining to soften the palate and improve tannin structure.

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