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Grapes are hand harvested at 24.5 – 25.5 balling. Cold soak for two days before it is inoculated with yeast. During fermentation colour/flavour extraction takes place with regular pump-overs every six hours along with two to three manual punch downs of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation a further 10-14 days of extended skin maceration takes place before pressing and barreling in 225l French oak. Malolactic fermentation is completed in barrel and maturation is over 15 months in tight and medium grain oak. 40% 1st fill, 45% 2nd fill & 15 % 3rd fill barrel, tight and medium grain with medium and medium-plus toasting.
