The grapes are picked from a small 3-hectare vineyard. The vineyard is divided up into 5 different parcels each with its own respective clone and these are all picked together for a 5-way clonal co-ferment. The bunches are chilled to 3ºC before being sorted on a conveyor and destemmed. Berries are hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. The 5-way clonal ferment is inoculated with a commercial winemaking yeast. Fermentation temperatures vary between 26 – 30ºC. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in old 4- to 5-year-old French oak barriques for 9 months.

100% Merlot, Alc. 14.0%, Acidity 5.5g/l, pH 3.53, Residual Sugar 2.8g/l, Clones MO 12, 343, 348,192, 12, 03.