Harvest commenced 6th April in our Bendigo vineyard. The grapes were gently destemmed, allowing whole berries to remain intact. After a cold soak, each parcel was fermented separately, with a combination of wild and cultured yeast. Each batch was hand plunged to extract the vibrant color, flavor and delicate tannin structure.
Each parcel was then pressed separately to a mix of new and used French oak barrels or remained in tank. In the spring after completing malolactic fermentation, each parcel and tank was tasted and blended.