The fruit was picked during the cool of night at optimum maturity using a selective destemming harvester. It was then chilled, pressed, and fermented in seasoned puncheons and a 2,500 L French oak Foudres Francois cask with regular lees stirring. The focus of the cuvée was to select a single block from the estate that expressed beautiful purity of fruit and minerality, with oak playing only a gently supportive role.