A one tonne parcel went into a small open pot for 100% whole bunch carbonic maceration fermentation, while a larger parcel was fully destemmed into open pots for a 100% whole berry fermentation with indigenous yeast. The wild yeast reflects and integrates the true characters of the variety, region and in particular, the unique flavours of the vineyard.  

The open pots were very gently and slowly plunged once daily. Upon completion of fermentation the wine was pressed to a selection of new and old French oak barrels. The wine underwent natural malo-lactic fermentation and remained on full solids for 10 months. It was not fined or filtered prior to bottling, to retain as much of the natural characters and flavours as possible.  

In total 275 dozens made.