Each clone, MV6 and Pommard, were picked separately in optimal conditions. Half the hand-picked fruit was destemmed without crushing and elevated into small open fermenters. The whole berry must was left to cold soak for 2-3 days before beginning fermentation. Fermentation temperatures peaked at around 32°C and during fermentation the cap was plunged or pumped over up to 2 times per day. After fermentation was complete, the must was gently pressed and transferred into two French Oak puncheons (100% second fill) where MLF occurred before winter. The other half of the MV6 and Pommard were fermented as 100% whole bunches in two covered fermenters. These were left to complete their internal berry carbonic fermentation for two weeks before foot treading, draining and pressing to two French Oak puncheons (50% new, 50% old oak) where they completed fermentation. The wine was left on yeast lees until November to develop structure; it was then carefully transferred to tank to prepare for bottling. The wine was bottled December 2024, 10 months after harvest. These black label wines have been held in bottle for another 10 months to develop and show at their best for you.