Estate grown Vidal grapes were hand harvested late in the season by our faithful vineyard team, and sorted. The clusters were foot trodden to gently squeeze about 30% of the berries – everything was included in multiple-mini-fermenters of about 750 kg each. Wild yeast and malolactic fermentation took place simultaneously during the 31 day skin contact period. Gentle pressing, then settling in outdoor winter temperatures were followed by bottling with the inclusion of some lees. This wine is free of additives, including no sulphites.