in the cellar : Grapes from selected vineyards are harvested early in the cool morning. After destemming, the grapes areferment ed on the skins in a mix of open and closed tanks. Some grapes are hand-punched, with wild fermentation encouraged. Open and closed pumpovers are used to carefully extract colour and develop a soft, juicy mouthfeel. The fermented wine is aged in a combination of stainless steel tanks and barrels. Once ready, the wine is meticulously blended to achieve both complexity and deliciousness.