Fruit was sourced from single-cordon vines in the South Block, harvested in the cool early morning and hand sorted. Only the first free-run (200L/tonne) juice was retained with no pressings used to avoid phenolic bitterness. Cold settled and racked to stainless steel for a long, cool ferment using VL1 yeast (selected for aromatic development and low VA potential) to increase flavour complexity.
- Mike Garland, Chief Winemaker