Fruit from the three vineyards was picked in March. Each parcel was vinified individually, to highlight the character of the individual vineyards. All the grapes were destemmed and crushed into open fermenters, where they were fermented at temperatures not exceeding 25C for 10-14 days. The cap was managed with twice daily pump overs and once dry the wines were bag pressed to tank to complete MLF before being racked to oak. After 3 months of élevage on lees, the components from the three vineyards were racked, blended, and returned to a selection of French barrels (10% new) and 6.6KL French vats. A further 12-month maturation allowed the wine to come together and soften before being racked, filtered, and bottled.