Each small batch was vinified separately according to clone, with a small percentage of whole bunches being retained, left for 5-7 days cold soak before indigenous yeast fermentation kicked in, peaking at 33°C. Gentle plunging throughout ferment, followed by post-fermentation maceration of up to 12 days to ensure optimum tannin balance. Pressing directly into selected French oak barrique, of which 28 per cent were new. The wine underwent natural malolactic fermentation in spring and received an egg white fining to aid settling before bottling in May 2013.