Fruit is destemmed and crushed into static fermenters, inoculated with neutral wine yeast and vinified for up to a fortnight. Temperatures are managed at 18C to 22C and allowed to peak at 28C. Following a gentle but thorough extraction during maceration on skins, the fermenting batches are treated to a combination of pumpovers and rack and returns, to submerge the skin cap and liberate attractive varietal flavours, vibrant colour and ripe tannins. The nod to tradition continues after ferments are complete, as each parcel is gently pressed off skins and transferred to a selection of new and second fill French and American oak hogsheads for up to two years maturation.