All Ninth Island vines are meticulously hand husbanded, crop levels are kept low by selective bunch thinning and canopies are managed to deliver the optimal amount of sunlight. The grapes, naturally cooled by low overnight temperatures, are carefully hand picked throughout the cool early morning hours. Fruit is crushed and de-stemmed using full protective handling techniques to avoid any juice oxidation or browning. Juices are clarified and slowly vinified at cooler temperatures in controlled fermenting vats. Upon completion, Ninth Island is promptly bottled to maximise retention of fresh fruit flavours and aromas, for a style that's intensely aromatic with a well integrated, crisp acid finish.