The grapes were harvested by hand from our single vineyards. South East facing, it benefits from the cool sea breezes. The grapes were crushed and a bleeding (saignée) of some 35% was taken from the mash. This increased the skin pulp ratio to enable better extracts of colour and ultimately more structure and concentration. Natural yeasts were used to begin and complete fermentation. Regular pump-overs during fermentation to ensure good colour and tannin extracts took place before being pressed after 14 – 20 days. The wine then underwent malolactic fermentation in French oak barrels. The wine was then taken out of barrel, blended and aged for 18 months in the same barrels. After maturation the wine was racked, lightly fined, filtered, blended and bottled.