The vineyard is canopy trained to standard vertical shoot positioning, 2.5 x 1.5m density, young vines, pruned to two canes, yielding an average of two tonne/acre. Various picks are conducted through the vineyard, determined when parcels ripen to healthy baumes and and are at the optimal level of Brix. Select pressings were taken from two parcels within the vineyard and underwent separate fermentation. Only the first five hundred litres/tonne was used and allowed to settle for two to four days at 8C to 10C. The must was racked and inoculated with selected yeast strains. Fermented for thirty days at temperatures 14C to 18.5C first pick, and twenty six days at temperatures 13.5C to 19.0C second pick.