The handpicked grapes were carefully sorted, crushed and pressed. The juice was settled overnight in a tank, then racked to barrels for a mixture of wild and inoculated fermentation. The second pick had developed excellent flavour and richness with the extra time. The barrels were French oak hogsheads 21% new and the remainder older. Malolactic fermentation occurred in the new barrels during the winter and spring. The wine remained on its yeast lees and was stirred weekly until July and then fortnightly until November. - Sandra de Pury