100% barrel fermentation followed by maturation in a mix of 350 and 300-litre hogsheads and 228-litre barriques of new and seasoned super-premium French oak from the Mercurey, François Freres, Saint Martin and Taransaud cooperages (44% new, 5% one-year-old, 13% two-year old, 38% 10-year old oak).
Fruit from both blocks was hand-picked then hand-selected over a sorting table prior to whole-bunch pressing. The pressed juice was allowed to settle naturally overnight prior to coarse racking direct to barrel for fermentation. Light solids were included to contribute aroma and texture. Fermentation was undertaken using a combination of wild and select cultured yeast strains. The resultant wine was aged on ‘passive’ lees for >10 months (no battonage undertaken). Select barrels within the groups were encouraged to undergo 100% malolactic fermentation. Post-blending, the wine was further aged on fine lees in tank for an additional 6 weeks prior to bottling.