Good winter rain allowed soil profiles to be full, giving the vines a great start to the growing season. A remarkably cool summer followed, providing perfect conditions for healthy balanced vines. The long ripening period produced fruit with a perfect balance of good colour, high natural acidity, and concentrated flavours.

A combination of inoculated and spontaneous natural fermentation on skins for an average of 14 days in open vats. Gentle cap management using compressed air to protect aromatic qualities of the wine.