Fruit was carefully selected and harvested in the cool of the early morning. At the winery the grapes were de-stemmed, crushed and chilled with the juice allowed to drain quickly from the skins. After cold natural settling, the clear juice was racked off, warmed and inoculated with natural yeast strain selected to enhance the varietal fruit characters of the two grapes varieties. The fermentation was slow and cool to assist in retaining natural fruit flavours and aromas. After fermentation, the wine was blended to the style set by winemaking, then prepared for bottling with gentle fining, stabilisation and filtration.