Carefully hand selected fruit from the Cabernet Franc Vines situated on the eastern side of Mystic Vineyard. The grapes were gently de-stemmed, and hand sorted before being delicately delivered to the small tanks on the lower level of the winery. The must was then cold soaked to extract colour and flavour compounds from the skins. Following the cold soak, the must was warmed to allow fermentation, and the juice was pumped over the skins to extract more colour and tannin. Malolactic fermentation was completed, and the wine was matured on lees for 18 months before bottling.