The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur added.
Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malolactic fermentation. A minimal amount of sulfur is added in the spring and left in barrel for a total of 6 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration.
First two vineyards of Merricks North and Talland Hill new block were picked early to maintain fresh acidity. Whilst the up the hill vineyard of Bayview was left longer on the vine to produce riper and bolder flavours.