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Handpicked fruit handsorted mostly destemmed with a small portion of crushed fruit and tipped direct to open fermentersltbrgtStalks were added back to roughly 20 of the fermenters to contribute additional structure and aromatic complexity Each parcel of grapes was fermented pressed and filled to barrel separately as individual components Fermentation initiated naturally via endemic yeast prior to inoculation with a varietallyspecific yeast strain to complete the fermentationltbrgtFermentation length varied from 7 to 15 days on skins prior to pressing and racking to 100 French oak 2280litre foudres and 500litre puncheons 15 new oak overall to the blend for short maturation The final blend is an assemblage of the resultant wines from eight separate open fermentations