***Awarded 4.5 stars by James Halliday***

The grapes were harvested when they achieved their optimum fruit flavour so as to avoid any overripe characters. The grapes were crushed and then fermented in 5 tonne open fermenters for a total of 8 days and cap management was a combination of pump over and hand plunging. After gentle pressing the free run and the pressing fractions were blended together and then, following 4 days of settling, the wine was racked to oak.