Hand picked fruit is destemmed with minimal crushing to keep the berries whole. Chilled to 8C for cold soaking into closed fermenters, designed with a one-to-one ratio of height and length, just great for colour and flavour extraction. The ferments are pumped over daily using a turbopiguer. On skins for ten days, tasted regularly to monitor tannin, before pressing off skins through an airbag tank press. Pumped to French oak barriques from a number of Bordeaux cooperages for malolactic, barrels are racked twice over ten months maturation and development. Treated to fining trials for essessment of the final balance, Fraser Gallop is bottled unfined after a cross flow filtration.