The Vintage: Growing season conditions varied considerably. Early season temperatures were mild, followed by a deluge of over 150mm of rain in early December, and another 40mm in late December. This provided considerable soil moisture reserves for the hot January which followed. A fortnight of days above 30 degrees from mid to late January were trying, but February temperatures declined and fruit was harvested in mid-February without delay.

The Vinification: a portion of the grapes were destemmed to stain whole berries, while the balance were crushed. Fermentation took place in a mixture of stainless steel and oak vats using indigenous yeasts with the wine remaining on skins for a total of 28 days prior to pressing.