An early budburst followed by a relatively hot dry Spring and mild Summer saw early flowering and fruit set, every indication was for one of the earliest and quickest vintages on record. However heavy rain mid-January and onset of cold night time temperatures slowed sugar accumulation but in turn helped flavour development.
Pre-fermentation cold soaking for 5 days followed by a clean, warm (25-30°C) ferment. The wine was fermented in closed vessels with twice daily pump-overs, using a specialized gentle tannin extraction method, also 2 x rack-returns during ferment. Total time on skins was 26 days to retain maximise fruit/tannin integration. Aged in 2, 3 and 4 year old French barriques.