The fruit was picked at optimum ripeness and then cold soaked for 3-5 days in 4 T open top fermenters. 10% whole bunches were included in the ferments to add additional elements of florals and spice. Once indigenous fermentation kicked off, the ferments were hand plunged 2-4 times a day. The wines were left on skins for 7-10 days post ferment to extract flavour, colour and tannin. Aged in a mix of oak barrels and stainless steel tanks for 9 months to allow the tannins to soften and the oak to integrate.