Lillydale Estate consistently produces very high quality, award winning wines. Grapes are picked throughout the cool of the night to retain fresh, elegant fruit flavours. Vinified in a combination of rotary and headed down open fermenters over a periood of seven to nine days. Most of the ferments are held at 22C and drained and pressed at 2 of baume. This portion completes malolactic in a mixture of new and prior use oak barrels. The extended maceration portions are fermented to dryness and rested a further three to four weeks after completion. The components are then drained and pressed straight into a mixture of oak hogsheads for maturation before the final wine is assembled.