The 2023 growing season was temperate compared to traditional seasons in the state. These growing conditions allowed each variety to be harvested at their ideal ripeness, to get the best from the fruit.
Each batch was de‐stemmed and placed into open-top fermenters where traditional headed-down fermentation took place. After pressing, the wine was transferred into French oak barriques where it underwent malolactic fermentation. After 12 months of maturation, the individual batches were finally blended together to produce the very best of the regional reds.
