(2012 Vintage) Upon arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to -3ºC or 27ºF) where they were then left to cold soak for 78 hours (3.5 days). Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 10ºC/50ºF) for 4 days following which time the blend was gravity fed to a mixture of new (10%), second use (19%) and third use (71%) French oak barrels where it was fermented during a period of 25 days (with temperatures peaking at around 17ºC/63ºF). After fermentation had finished the barrels were sulphured at which point battonage (or manual lees stirring) was carried out weekly for the following ten months. After a total of 10 months in barrel the wine was gently nitrogen racked to tank at which point it was cold stabilised, filtered and bottled.