Though a late-harvested wine, to retain fruit and freshness irrigation was maintained up until picking date, allowing the plump berries to stay mostly hydrated with only a small portion cane-cut for intensity.

Foot stomped and left for 24 hours at 5C the grapes were then basket-pressed into stainless steel over a prolonged period to extract juice as gently as possible. The wine is then fermented until a desired level of flavour, freshness and sweetness is achieved before being clarified and made ready for bottle.