Fruit was sourced from the Norlana Vineyard in the Upper Hunter sub-region of Denman.
Vines are irrigated and grown on a VSP trellis system. Fruit was machine harvested at night.
The fruit was de-stemmed and immediately chilled to undergo a 2 day cold soak.
The ferment was conducted using the XPURE yeast strain, pumped over 3 times daily using air.
Temperatures were maintained at 20-25degC for 12 days before the wine was pressed off and sent to oak to undergo malolactic fermentation and maturation.
