The hand picked grapes from the Whalebone Vineyard were de-stemmed & partially crushed (60% whole berries) & chilled to 1 tonne fermenters. After a cold soak of 3 days the native yeast of the vineyards was added & the fermenters were hand plunged twice daily, throughout the two-week fermentation. The fermenters were sealed for a further week of skin contact with the finished wine & then pressed directly to new French oak barriques to undergo malo-lactic fermentation on full lees.