Hand picked with each of the 18 parcels handled separately. Sorted and carefully destemmed with some whole bunches. Three days of cold soaking in open fermenters to ensure thorough extraction. Batches were on skins for 7-10 days before being transferred to French oak puncheons (500 litre) for 10 months. A fine long juicy palate with a persistent polished finish. Bursting with cherry and dark fruits. Intense complex aromas and great depth of character.