Alternating periods of wet than hot weather through the growing season were followed by a cool showery August. The vintage came good with a dry sunny September.

Following malolactic fermentation, the young wine was racked off into barrels for 11 months maturation in 1-3 year old French oak.

The grape bunches were de-stemmed and lightly crushed with further deselection of unwanted berries before charging directly into stainless steel vats.

The wine was removed from barrel into vat, tested and bottled with minimal filtration.