From Don Lewis and Narelle King's Heathcote property, vinified alongside a component from a second choice Heathcote site. An early ripener, fruit is picked over the course of several days according to parcel ripeness and treated as a single batch once brought to the winery. Grapes are crushed and de-stemmed into a vinimatic fermenter and spun twice daily. Temperature and acid levels are constantly monitored throughout the vinification, upon completion the wine is treated to an air bag press. Racked off gross lees and transferred to barrel for a course of malolactic and maturation in a combination of new French oak and older barriques for a year.