"Extensive work was done in the vineyard to make this wine. All the vines were shoot thinned and fruit thinned to one cluster per shoot. The vines were also leaf thinned and the grapes were handpicked.
At the winery the grapes were whole cluster pressed and juice was cold settled for three days before being racked off solids. The juice was inoculated and then 20% went into barrel for fermentation in new French oak, while the rest was stainless steel fermented. The fermentation was carried out at low temperature, 12-14 ⁰C, with the barrel ferment being slightly warmer at 13-15⁰C. The fermentation took 14 days to complete. The barrels fermented wine aged in barrel on lees for 2.5 months before being blended with the rest of the wine." -Winemaker's Notes