As the name of the wine “Bunches Broken” states, grapes for this wine were uniquely ripened by snapping the stem of bunches and left for two weeks hanging on the vine. This resulted in concentration of aroma compounds, colour, acids, sugars and tannins. This unique ripening was done in a way to still retain grape freshness and not over ripen the fruit. Grapes were carefully selected and harvested by hand and cold soaked for a few days before fermentation whole bunch with indigenous yeast. Malolactic fermentation was completed in barrels and the wine matured for 18 months in 25% 1st fill, 50% 2nd fill and 25% 3rd fill barriques.