This is 100% estate fruit, 25% whole bunches were retained while the balance of the crop was destemmed. A wild ferment was in small open vats and the juice had about three to four days rest before some gentle foot-stomping and a daily plunge. Everything was pressed after 14 days into tank, and then gravity-fed to small French oak (just 15% new). The wine was racked and assembled after 14 months.