The fruit was hand-picked and delivered to the winery, where it was hand-sorted and destemmed. The must was then pumped into stainless-steel closed fermenters and inoculated for primary fermentation. During primary fermentation, pump-overs were conducted 3 times per day to enhance colour and flavour extraction. Once primary fermentation was complete the wine was pressed and then transferred to 228L French Oak Barriques, none of which were new. Malolactic fermentation was conducted in the barrel after which, the wine was racked into the tank; blended, analysed, and finally, returned to the barrel and aged for 18 months. In July 2022, the wine was racked from barrel to tank and blended. Fining trials were conducted to assess tannin balance. It was decided that the wine was improved with a slight fining with skim milk. On the 20th of July 2022, the 2021 Moss Wood Amy’s was sterile filtered and bottled.