Fruit was harvested early in the morning at the coolest part of the day and delivered straight to the winery for pressing. Following pressing the juice was clarified & then fermented at cool temperatures with a small parcel of juice having some oak contact at ferment. Post ferment the wine was left on yeast lees and stirred fortnightly for 6 months resulting in the creamy full mouth-feel of the wine. Once this process was complete the wine was blended and clarified and stabilised for bottling.