An early harvest, with warm days and cool nights, enhanced flavour development and delivered excellent sugar–acid balance. The fruit from Balhannah (Deanery Vineyard), Woodside (David Neyle Vineyard), and Piccadilly (Barratt Vineyard) was hand-picked and whole bunch pressed before being transferred to a mixture of new (35%) and seasoned French oak barriques for 8 months. Partial malo-lactic fermentation and monthly lees stirring has further built texture and generosity.