The fruit comes from the young vine fruit planted at our Northburn vineyard. All grapes are whole-bunch pressed, and the juice is settled for 48 hours before being racked from the solid lees. Fermentation takes place in stainless steel tanks, where the wine also goes through malolactic conversion. Lees are stirred post-ferment to build texture. Following stabilisation, the wine is aged en tirage for 24 months. After disgorging, a dosage of 5g/l is added to the wine before the cork is inserted.