in the cellar : The
style of winemaking can be tasted in the wine, soft, easy, smooth style, with
no harsh tannins. The grapes ripened mid season. Fermentation took place in
stainless steel tanks with daily pump overs to obtain the colour from the
skins. Malolactic fermentation was encouraged whilst on the skins. The pressing
of the skins took place three weeks after fermentation. The wines were blended
immediately. Only 20 % of this wine was wood maturated and the balance was
stored in upright stainless steel tanks.