A programme of limiting crop load and irrigation together with canopy management to achieve 80-100% light exposure in the fruit zone ensures intensity of flavour, body and colour in a cool climatic region. The fruit is crushed to small open fermenters and then undergoes a cold pre-fermentation maceration for 24-36 hours. During fermentation, management is achieved with a combination of hand plunging, pumping over and rack and returns at critical stages in the fermentation. The oak regime was 30% new, 70% 1 year old French oak sourced from three selected cooperages which fully complement the fruit. All barrels and wine batches are assessed individually with only the best barrels making the final cut. Alcohol 14.5%