Following a wet winter, the season unfolded with wetter-than-average spring conditions. This regular rainfall helped set up good soil moisture in the vineyards. We have also experienced one of the coolest seasons on record, leading to a high percentage of smaller berries, giving lower yields and excellent concentration of flavour.

The grapes were all hand-picked, whole bunch pressed, and fermented in French oak. The wine spent nine months in a barrel with gentle stirring as required, then rested in a tank on lees.