The fruit was handpicked between 20th February – 4th March, with each parcel handled separately in the winery. Hand sorted and carefully de-stemmed, the whole berries were then transferred to oak fermentation vats for natural fermentation. A small portion (10%) of whole bunches were used in 2024. Once fermentation was complete, the wines were transferred to French 500L oak barrels for maturation, 20% of which were new. The wines were left undisturbed until estate bottling in late January 2025.
