The 2016 season was quite warm and early with fruit being harvested in March. Pristine fruit was hand harvested from the White Hills vineyard at Relbia (in the hills south of the Tamar Valley). The fruit was then gently de-stemmed to tank press and allowed to soak on skins for 12 hours to ensure maximum flavour extraction. Pressed directly to barrel without the use of sulphur dioxide or press cuts, the juice was wild fermented in a new puncheon with full solids at around 18 degrees Celsius. Maturation in oak for 16 months on lees then occurred to build texture, complexity and allow all the flavour components to fully integrate.