Hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The must was left un-inoculated for 2-3 days and when fermentation was observed cultured yeast was added.
One fermenter was put aside for whole bunch fermentation and this component is 13% of the final blend. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged up to 2 times per day. 2-3 days after fermentation was complete, the must was gently pressed and transferred into French Oak puncheons (25% New, 20% second use 12% third use and 43% older) where MLF occurred before winter. It was bottled late December 2018, 9 months after harvest..