As soon as the grapes arrive at the winery, the fruit is destemmed and gently crushed leaving some whole berries. Primary fermentation took place in stainless steel tanks and some open-top small fermenters. The fruit underwent a natural ferment using indigenous wild yeasts imparting lots of flavour and character. Once fermentation was complete, the wine was pressed off the skins and put into small barriques and larger format oak barrels called puncheons. The wine aged in these barrels for 14 months in separate lots. Using selected wine fermentations, the wine was blended, and further aged in barrel for an additional 10 months to create our iconic wine, The Creek.