From various blocks of Punt Road's Napoleone Vineyard plus about 10% fruit from the old Beenak Road vines. Naturally fermented in a combination of 5-tonne and 1-tonne open fermenters, three-day cold soaks, and ferment temperatures between 21 and 27 degrees. Pumped over twice per day; plunged/stomped during peak ferment. Stayed unsulphured on malo lees throughout winter. Bottled in August with no finings.