This small parcel of Eden Valley Mataro was handpicked. The fruit was destemmed not crushed with 40% whole bunch clusters remaining. The fruit was then held at 10-15 degrees for 5 days, before being allowed to warm and start fermentation. Hand plunged twice daily for 1 week before being pressed to a large French oak foudre, aged on lees for 15 months and racked once during this time. No fining or filtration was used on these wines.
