Winemaking
The grapes are harvested late in the season to achieve maximum ripeness. Once the fruit is crushed and de-stemmed the must is placed directly into the press and the resultant juice is then fortified with neutral grape spirit to between 18 and 19% alcohol. The neutral spirit is used to allow the primary fruit characters of the wine to express themselves. The wine is then placed into large oak barrels of between 500-4500 lts for maturation.