Hand picked and whole bunch pressed to stainless steel tank for a brief period of settling before being gently mixed and transferred to 500L french oak puncheon (17% new) with high solids and left to ferment naturally with occasional lees stirring to enhance palate weight and texture. The wine underwent full malolactic fermentation in barrel during its 10 months of maturation, softening the palate yet retaining a fine bead of acidity and giving a wonderful balance to the palate.
