The grapes were destemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. During fermentation, the wine was hand plunged and occasionally pumped over to gently extract flavour, colour and tannin. Following primary fermentation, the young wine was kept in contact with skins and tasted daily until the desired levels of extraction and balance had been achieved. Once pressed and settled, the wine was then racked to seasoned French oak where it underwent malolactic fermentation. The wine was aged on its light lees, lightly fined and carefully prepared for bottling.