The Organic Estate vineyard provides all the fruit for this wine. Large static,
as well as the traditional open top fermenters, were both used to ferment on
skins over a period of eight to ten days, with regular pump-overs and head
plunging for maximum extraction of fruit flavours, colour and the delicate
fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.