The top rows (1-14) of Block 8 were hand harvested over two days. The whole bunch grapes were chilled overnight before hand-sorting and pressing. The small amount of free run was pressed to French Oak barriques, Hogsheads and puncheon (~23% new) for fermentation with wild yeast. Fermentation was held at cool temperatures to retain as much of the natural freshness as possible. Once alcoholic fermentation was completed, some barrels had a short period of stirring, and only small amounts natural malolactic fermentation. After 10 months in barrel, the wine was blende and bottled.