The grapes were handpicked on 2 different dates. By the second pick, the sugar level had risen, the acid had dropped and the flavour had intensified.

The grapes were brought to the winery in the picking buckets and then transferred to the sorting table to remove leaves and damaged grapes. The bunches were de-stemmed and crushed directly into the press. Pressing was very gentle to minimise phenolic extraction. The juice was settled and racked off solids before wild fermentation in old barrels. It stayed on its lees in the barrels, with some stirring, for about 9-10 months. - Sandra de Pury