Selected rows from several blocks within our Lenswood vineyard are chosen for their ability to deliver intense varietal character. In addition yields per vine are kept to a minimum. The fruit is picked into 15 kilo baskets before storing in a cold-room for several days. Once removed we destem 80%, the remainder whole bunch, into small open top fermenters. We allow the yeasts to begin ferment as we gently plunge two to three times a day. Once fermentation is complete we basket pressed into new and old French oak barriques. The wine is left in barrel for 10 months after which an intensive barrel tasting selection takes place to determine inclusion in the final wine.