Harvest timing was determined in the vineyard by flavour development, sugar and acidity levels. Harvest took place in the cool of the night to retain fresh fruit flavours and minimise oxidation before being transported to the winery. After crushing, chilling and pressing, the free-run juice was lightly clarified before a slow fermentation at temperatures of 14 to 16å¡C using carefully selected yeast to optimise varietal expression. After a short period on yeast lees the wine was blended, stabilised and filtered for bottling, showcasing its fresh varietal fruit flavours.