The grapes were selectively picked in late September and early October. During fermentation, the grape cap was pumped over several times a day to increase the depth of colour and levels of extraction of the wine in the gentlest way possible. The wine was pressed out before completing fermentation, and the free run wine was separated and used to make this wine. Malolactic fermentation was encouraged and when completed the wine was racked into 2nd use French and American oak barrels for about 10 months. Once the aging was complete, each barrel was individually tasted for quality and the final blend was made.