Sourced from the cooler North Eastern slope of the Denton View Hill. The majority of the fruit is from Block 6 at the bottom of the hill nearest to the winery with the addition this year of a portion from the Close Planted block at the top of the hill.

60% whole bunches were included in the fermentation. Wild yeast fermented in open pots with gentle plunging. Held on skins for 2 weeks before pressing to old French oak and stainless steel tank for 10 months.