Harvest occurs in late March to mid April with the fruit being hand picked at optimum grape sugars, allowing the maximising of flavour and grape tannins. The style has been determined primarily by the fruit produced and has evolved with the experience of the vintages since 1988. The aim is to fully reflect the ripe fruit of intense flavour and mouth feel garnered from these ancient vines, and then with minimal winemaking influence, with the exception of very fine oak, produce wine of subtle concentration, balance and finesse, length of palate structure and complexity.
Careful vinification using traditional methods, but with the benefits of technology, enables the production of wines of classic status. These wines will reward careful cellaring and the structure ensures that longevity with maturation is a certainty.