The grapes were night harvested at different stages of ripeness, with the blocks harvested and vinified separately. 5 different clones were used. Crushed and destemmed reductively. Skin contact of 3-12 hours, pressed and settled for 6 -12 hours. Racked and inoculated with a selected yeast e.g. X5, QA 23: CKS; X5. 3 weeks alcoholic fermentation temperature controlled at 12-16?C, post fermentation lees contact to enhance concentration and mouth feel.