2019 was a challenging vintage with a hot, dry growing season. These hot drought conditions eliminated excessive vigour and disease problems, but resulted in lower than average crops. Summer and early Autumn were unusually dry, requiring supplemental irrigation to all vineyard sites. The low disease pressures associated with dry, warm conditions coupled with the cool night-time temperatures allowed the vines to produce fruit with exceptional character and flavour while being harvested at lower degrees of sugar ripeness, generally producing vibrant, balanced, lower alcohol styles. The grapes were machine picked in the coolest part of the night and gently destemmed without crushing. Only the most delicate free drain juice was used. After chilling and racking off heavy sediments, the juice was treated with Stabulation - the process of leaving the whole juice on its lees for an extended period (15-30 days) with occasional agitation. This process increases the flavor, mouthfeel and aromatic complexity. After fermentation, the wines were blended and left on yeast lees for as long as possible prior to bottling to increase the creaminess of the palate and impart even more complexity to the nose. The wine was gently fined and filtered prior to bottling.