Selected rows from several blocks within our Lenswood vineyards are chosen for their ability to deliver intense varietal character. In addition yields per vine are kept to a minimum. The fruit is hand-picked into small baskets and then undergoes a cold soak pre-ferment to enhance the extraction of colour and aromatics. After fermentation the skins are pressed out using our traditional basket press and then the wine aged in French oak barriques for 18 months. After this period, we blend our finest parcels and hand bottle onsite. The wine is then rested for a further six months prior to release.