Made with organic winemaking techniques this wine was fermented with indigenous yeast and little intervention from the winemaker.

A wet winter in 2016 replenished the soils of the vineyard. From August until mid summer, below average temperatures prevailed, late December rain was ideal for the vines to grow their protective canopies. The mild summer weather meant the grapes were able to ripen slowly on the vine and be harvested full of flavour.