Winemaker's notes The fruiting Semillon canes were cut just above the cordon as they achieved ripeness, restricting their access to water. The fruit dried and shrivelled on the canes, concentrating the sugar, flavour and acid for approximately six weeks before harvest. Great care was taken to ensure the fruit remained healthy during this period and that precise levels of concentration were achieved. The fruit and juice was macerated for 12 hours in the press prior to extraction. 62% was fermented in French Oak while the remainder was tank fermented. Fermentation was stopped to retain a naturally high residual sugar and keep the alcohol content relatively low. The barrel portion was left to mature in the French oak barriques, with lees stirring providing tannin structure and complexity.