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The grapes for this wine were picked and crushed in the cool of the night ensuring the retention of varietal character whilst modern winemaking techniques were employed through the entire process.

Fermentation took place in sweeping arm red fermenters giving the wine a denser, richer colour and allowing for gentle flavour extraction.

The wine was then aged in a combination of French and American oak along with some portions kept in stainless steel tanks to ensure the
fruit dominance of the style.