During the cooler months, our organic vineyard yielded Cabernet Sauvignon and Merlot grapes, harvested for their prime quality. Each distinct batch underwent a process of cool fermentation on skins, a technique carefully employed to heighten the varietal aroma to its fullest potential. Following this, the wine achieved a seamless integration of flavours and extended length as it underwent malolactic fermentation on oak staves. This process was the key to weaving together a harmonious tapestry of tastes. The culmination of these intricate steps involved a meticulous blending process, seamlessly melding the individual characteristics of each varietal before the wine found its place in the bottle, ready to be enjoyed.