in the cellar : The bunches were whole bunch pressed for 3 hours, settled naturally for 12 hours over night, then transferred to French oak for fermentation. Once completed the wine was aged on full ferment lees for 12 months with no malolactic, minimal battonage and no racking. A barrel selection was then done to make up the blend. 35% new, 30% 2nd fill and 35% 3rd fill.