(2011 Vintage) Fruit was 100% hand picked and whole bunch pressed, with free run and pressings portions kept separate. No racking or clarification of the juice occurred, so the free run was fermented on juice solids. Pressings were set aside and hyperoxidised to soften out any tannins before fermentation. 80% of the fruit was fermented with indigenous yeast and a 20% parcel using an aromatic Alsatian yeast isolate. Barrels and tanks were lees stirred monthly until blending in early August. Ferment was protein, cold stabilised and lightly fined in tank. Settled and coarse lenticular cartridge prior to bottling.