The grapes were hand harvested, destemmed, crushed, and left to cold soak for 3 days. The juice was inoculated with yeast and allowed to ferment at 26 degrees. Pump overs were done every 4 hours for colour extraction. 3 days post maceration on skins for fine tannin extraction before pressing. The wine was aged for 15 months in 225 litre oak barrels. 50% French oak and 50% American oak. 2% of the barrels were new, 14% were second fill, and the remainder neutral.