A lot of work is done in the vineyard for this wine. Hand harvest then ferment in a mixture of stainless steel tanks and older puncheons to build complexity , then racked to a seasoned Oak Cuvee for 8 months maturation . The wine is made with minimal intervention, whole bunch pressed, and only the free run juice is used – to achieve finesse and provide longevity to the wine. Used a mixture of cultured yeast and wild yeast to impart nuances of flavours and the wine was matured on lees for 6 months to build texture and enhance the mouth feel-Winemaking Notes: