in the cellar : Picked at different sugar levels so as to provide more blending choices. The hot climate ensured that reductive methods were required from off-loading, through destemming and pressing. The juice was racked off after cold setting. It was then fermented dry for approximately 3 weeks at 18ºC. Regular lees stirring (batonage) added complexity to the wine. The wine was stabilised and filtered pre-bottling.