The fruit is destemmed from 70 to 100% (up to 30% whole cluster inclusion) and lightly crushed to a combination of open and closed fermenters. The ferments proceed with wild yeasts, some with viognier cofermenting to add aromatic lift and deepen colours. Post fermentation macerations are long- up to 80 After destemming, individual blocks were lightly crushed to closed top fermenters and open wooden Vats fermented with selected yeasts. Some saignee on specific blocks were made to enhance fruits concentration. Cap management operations were gentle and maceration periods reached up to 23 days. At the desired balance of fruit perfume and soft tannins, each batch was basket pressed, with the pressing wines kept separated. A few lots were assembled early to form the major portion of the blend, allowing the wines and pressings to integrate harmoniously through ageing. The wines were matured in barrels for 15 months, with limited racking and 22% new French oak was used to complement the fruit. The final blend remained unfined and was filtered before being Estate bottled. days- before light basket pressing. Malolactic fermentation takes place in French (80%) and American (20%) oak barriques (20% new) and the wine is aged on lees (fermentation solids) for 16 months and then blended. Some grenache was blended in for mid palate juiciness and to enhance the spice elements