The 25 season began early, with an excellent flowering period leading to full bunches and initial
estimates pointed towards higher than average yields. Fortunately, the weather in the run up to
harvest was very kind. Sensational dry conditions from Christmas through to harvest ensured there
were no disease issues. Cooler temperatures throughout January and February were beneficial in
slowing down sugar accumulation and extending the ripening period allowing a longer hang time
laying the foundation for more aromatic intense fruit.

The fruit was harvested at night in cool temperatures to preserve the wonderful flavours and
aromatics. The grapes were gently pressed and the juice settled prior to fermentation in stainless steel
tanks at cool temperatures to retain the bright, varietal aromatics. Four months on lees post
fermentation, built texture and complexity