2013 was a short hot vintage which produced healthy fruit picked to give a final alcohol of about 13.5%. Yields were moderate at about 36Hl/Ha (1.9 tonnes/acre). The fruit was hand pricked in the first week of March and approximately 2/3rds was destemmed and 1/3rd left for whole bunch fermentation.
The whole bunch component was allowed to rise in temperature and it underwent a quick (4 days) and hot fermentation (41°c) which produced a lot of extraction of tannins, colour and flavour. The remaining juice had a controlled fermentation with temperatures kept below 30°c. After pressing, the wine went into French oak barriques, 20% new, where it was kept, and bottled without filtration in February 2014.