All grapes are handpicked during the early morning hours and then cooled overnight in a temperature-controlled room at 5 °C. One block is picked at 22° Balling to add freshness and length to the final blend; the other block is picked at 24° Balling to add body and riper flavours. The grapes are then crushed, destemmed and transferred to a stainless steel tank for 4 hours of skin contact. The free-run juice is then drained into a stainless steel tank to let the juice settle for 24 hours at 8 °C. No enzymes are used during the settling process. The juice is racked from the thick lees to 300 L French oak barrels, 50% new and 50% third and fourth fill. A portion of the wine ferments spontaneously and the balance is inoculated with CY3079 and CH9 yeast. Fermentation takes up to three months to complete. After fermentation, the wine is given a low dose of sulphur and is left on the lees with regular battonage. The wine spends a total of six months in the barrel before it is blended and bottled.