Machine Harvested fruit is delivered to the winery where it is crushed and destemmed to a fermenter. Selected yeast is added and a controlled fermentation is conducted over a 14 day period.
During fermentation the wine is pumped over the skins twice a day to facilitate colour and tannin extraction.
A period of post fermentation maceration on-skins has been employed for this batch to further ameliorate and soften the tannin profile of this wine.
Following fermentation and extended skin contact the wine is matured in a mix of oak barrels and tank. After maturation the wine is assembled before a light egg fining and filtration prior to bottling.