Picked at an average of 24°balling between 8th and 22nd March. 20 % of berries uncrushed, but 100 % de-stemmed. A sixteen day maceration was followed by fractional pressing (Fermented at 26 - 28°C. The tank was completely filled post fermentation, forcing the cap to submerge). Free run and press juice was blended at a later stage, 50 % to New French 225 li barrels for malolactic fermentation. Balance to 2nd and 3rd fill three months later.