The winemaking team regularly visited the vineyards in the lead up to harvest, ensuring the grapes were harvested at optimal flavour levels. Good varietal characters without any overripe elements were sought, for any batches of fruit under consideration. Parcels were crushed separately to preserve their varietal and regional integrity. Winemaking techniques were essentially traditional and non-interventionist, with an emphasis placed on vibrancy and fruit intensity without excessive tannin harshness or over-extraction. A portion of the base wine components was matured in older, well-prior use barrels. The individual barrels were reviewed and trialled before determining the final Cuvee. Approx alcohol 12.8%