A very dry growing season produced fruit with intense flavours from heat stressed vines. Gentle pressing with little maceration extracted premium free run juice. The juice was inoculated with yeast in tank then transferred to barrel for fermentation in approximately 85% new oak and 15% two year old barrels. Malolactic fermentation was completed in 50% of the blend. The wine was matured on yeast lees with stirring for 12 months prior to barrel selection, blending and bottling. | 
