The fruit was picked at ngiht and delivered to the winery in the cool mornings. The grapes were cold soaked for three to five days before before being fermented in open top tanks. Punched downs were performed three times per days during active fermentation for increased flavour and colour development. Post-fermentation, the free run wine was transferred to tanks to settle before being racking to a mix of new and neutral French oak barrels. The wine was aged for eight months without racking before the final blend was crafted and bottled.
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