During the cool of the night, the grapes were picked at 13.5 Baume to produce the fruit flavours that are required to make this great wine. Once crushed, the juice was quickly pressed and chilled to cold temperatures to protect it from spoilage and to preserve the delicate fruit flavours. After 48 hours of cold settling, the juice was racked and fermented in a mixture of oak and stainless tanks. Once dry, the wines were left on yeast lees for a further 8 months to help create some complex characters that make the wine fuller and more enjoyable to drink. Careful tasting and blending, by our winemaker, help produce this wine of style and great value for money.