40% of the fruit was carefully hand-picked from our terraced blocks at Brancott Vineyard, with the remainder machine-harvested from the flatter blocks. The grapes were destemmed into small open top fermenters and a short cold soak period of up to five days was employed. A mixture of plunging and nitrogen rummaging was used for gentle extraction. All of the fruit was allowed to wild ferment with temperatures peaking between 28–32°C. This ensures good colour and tannin weight, with a post-ferment maceration period softening and integrating those tannins. The wine was drained, with all the pressings added