Small parcels of Block 8 were hand harvested over three days. The whole bunch grapes were chilled overnight before hand-sorting and pressing. The small amount of free run was pressed (retaining full solids) to French Oak barriques, Hogsheads and puncheon (~25% new) for fermentation with indigenous yeast. Fermentation was held at cool to begin and then let to ferment at ambient temperatures. Once alcoholic fermentation was completed, barrels had a short period of stirring, and some natural malolactic fermentation is encouraged.