The grapes were handpicked from alternating sides of the trellis in two different stages. Morning sun
grapes are picked almost two weeks prior to afternoon sun grapes exhibiting rich developed stone
fruit and fresh zesty lime respectively. The grapes were then sorted by hand before being destemmed,
crushed and lightly pressed ensuring high quality free run juice. The juice was enzymatically settled
at cool temperatures for 72 hours before being removed from the sediment and fermented in 300L
barrels. Natural/spontaneous fermentation lasted for 40 days at temperatures ranging between 16
and 22°C. 80% of the blend underwent malolactic fermentation. Battonage was done weekly to add
enriched mouthfeel and complexity. The wine was left to mature for 10 months in 80% new French
oak barrels.
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