The season commenced with warm and dry conditions, facilitating good bud burst and flowering. By December the growing season was tracking above the long-term average and this continued up until March. Over the summer months the region received a number of rain events, which supported vine health. Ripening, flavour development and overall fruit condition was supported with the Scott Henry trellising system, which enabled the fruit to dry relatively quickly post periods of rain. The fruit was picked in settled conditions at physiological ripeness, with exceptional varietal character and balance. The fruit was picked from selected vineyard blocks to provide blending components and more complexity to the wine. The fruit was destemmed and crushed directly into a combination of open and closed-top stainless steel fermentation tanks. Following pre-fermentation maceration, the must was inoculated with a range of pure yeast cultures. The open ferment was hand-plunged up to three times a day and a small portion of the blend was run off to complete fermentation in French oak barriques. After 7 days total maceration time, the wine was pressed off into tank and French oak barriques to complete malolactic fermentation. The wine was then matured for 11 months and racked prior to final blending.