An exceptionally wet winter led to a mild spring, resulting in ideal cluster set. Adequate soil moisture levels gave the vines much-needed resilience to handle several heat waves during the ripening stretch which led to an early harvest.
We harvested the fruit during optimal ripeness in September and October. Fermentation took place at a high temperature to ensure maximum extraction before the wine was racked to 30 percent new French oak barrels. The wine was aged for 18 months prior to bottling.