All fruit was harvested from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from a mixture of two clones (80% clone 242 from the “Cantera” and 20% clone 107 from the “Trampa” blocks) from hillsides plantings on decomposed granite from the Jurassic (140 -190 million years) with a thin topsoil of red clay, rich in iron. The blocks used in this blend were cropped at an average of 3.7 tonnes per hectare (1.5 tons per acre). Harvest was carried nocturnally in April 2017. On arrival at the winery, all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to between 0 and -2°C or 28-32ºF) where they were then left to cold soak for 7 days. Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were left to cold settle (at 10ºC/50ºF) for 1 day, following which time they were racked to 4th and 5th use French oak barrels. The juice fermented spontaneously, and temperatures peaked at 23ºC (73F). After the completion of fermentation the wines were left on gross lees for six weeks before being blended, cold stabilized, filtered and bottled.