Extremely low cropping has resulted in a palate with richness, intensity and persistence; with barrel fermentation and lees treatment contributing complexity and structure.  Natural acidity balances the intense fruit characters beautifully.  It was a wonderful warm, balmy summer that lasted through a mild autumn to harvest time.  We processed small batches then fully barrel fermented in selected French oak barriques (20% new oak).  Following fermentation the wine was matured for eight months on its lees with fortnightly stirring to add complexity. The final blend selection included a 25% malolactic component to give subtle complexity around the fruit focus.