Fruit was allocated to the Rose and picked to produce this style of wine. Picked early in the day, crushed and chilled to press, where four hours of skin contact occurred before the valves were opened and the juice was allowed to drain. This time on skins allowed for lovely blush colour pickup and flavour extraction to occur. There the juice was settled, fined then racked and warmed for fermentation, 80% in Stainless Steel and 20% put to wood for indigenous fermentation. After fermentation, the wine was blended and bottled without fining.