After hand picking the grapes were processed whole berry into 1 small open fermenter. After a 3 day cold soak, the juice was hand plunged 3 times a day for optimum colour and tannin extraction. Total time on skins 16 days. Pressed to tank, then after 2 days settling, racked to old French bariques. Allowed to sit over spring until racked in November post malolactic fermentation. Another 6 months in oak and bottled in August 2019.
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