In the winery the grapes were predominantly destemmed before going to small vats for cold soaking prior to fermentation, allowing the extraction of soft tannins and colour at the juice stage rather than in the harsher alcoholic stage during and after fermentation. About 30% were fermented with stems or whole-bunch solely with indigenous yeasts offering a wide variety of flavours and helping us to attain better texture.
During fermentation the skins and juice were hand-plunged on average three times per day, with the temperatures peaking at about 34 degrees. When finished the wine was taken straight to French barriques where it sat for 10 months. The wine was then gently racked, blended, and lightly fined with organic egg whites before bottling.
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