The ripening period this vintage was long and dry with cloudless days. Vines were heavily pruned to ensure low yields, trimmed to ensure good sunlight exposure for flavour development, inferior bunches and shoots were regularly removed. The fruit was tasted weekly, and then daily when approaching full ripeness, to ensure optimum flavour intensity. Harvested in the cool of the evening 22nd of April. It was then allowed to warm up slowly until optimum temperature for fermentation. Fermentation took thirty six hours at a temperature of 26�C with carefully selected yeast strains used to maintain the natural fruit balance and finesse. Rack and return techniques, with constant monitoring ensured healthy and virile ferment.