The fruit used to produce this wine was sourced from St Judes vineyard in Ballandean. The grapes were pressed and then the juice was separated into small individual ferments. 33% wild yeast and 50% malolactic fermentation. Six barrels in total, two new French, one second fill French and the remainder older French barrels. Nine months on lees, stirred regularly for the first few months has added layers of texture and flavour.