The fruit was hand picked in the cool early morning of 4th February to preserve the delicate fruit characters and aromas. Upon receiving at the winery the fruit was gently de-stemmed then crushed into the press, where it was held on skins for 4 hours to enhance the mid palate texture and flavours of the juice. Once it was deemed to have had enough time on skins the free run juice fraction was collected into stainless steel tank, where the gentlest of pressings were also combined. The juice was then settled and racked off solids. A small percentage of solids were retained for ferment with the juice, to enhance the body and mouth feel of the wine. We also did a small (3%) component of the wine, which was fermented naturally on in an old French oak hogshead for 9 weeks. This portion was then added back into the tank and stirred.