Whole bunch pressed. The resultant wine was then aged on settled lees with minimal stirring, and 100% malolactic fermentation was undertaken on a number of barrels for enhanced richness and complexity.

Aromas of orange blossom, frangipani flower, Meyer lemon, grapefruit pith, custard apple and lemon verbena with a subtle savoury undercurrent of lovage, flint and some struck match complexity.