Only the very best grapes are selected from individual vineyard blocks in exceptional vintages. Hand-picked, hand-sorted to 1 ton open fermenters with four times daily plunging and careful basket pressing. The highest quality parcels from this years fermented wines are set aside for 18 months maturation in the finest French oak. Once bottled the wine spends a further 24 months maturing in our cellars before release. A barrel selection is made of only the finest wines to produce the pinnacle of that vintage – The Everest.