The separate parcels of Old Hill and Old Paddock were hand picked and destemmed to open top fermenters. A short cold soak of 72 hours followed by inoculation with pump overs occurring three times a day. Pressed off at dryness to tank where the wine underwent MLF. After this the wine was racked to a combination of small and large format oak, with around 25% New French oak being used. The wine was blended after 12 months and bottled.