The Woodside vineyard, where the fruit for this wine is sourced, is a cool climate vineyard planted in a heavy clay. This section of the vineyard has slightly less sun exposure and is more vigorous than other parts. The fruit was hand-picked, then crushed and de-stemmed. The cleanest press fractions reserved where the wine is lightly fined before fermentation in stainless steel. The wine is temperature controlled fermented at a low temperature between 14-16 degrees for 14 days. Some light mixing on lees for 14 days post ferment to introduce some texture to the wine stabilization and minimal intervention post ferment to prepare the wine for the final filtration and bottling. A percentage of the fruit makes its way to oak for a few months to create texture.