The grapes were destemmed and underwent a five day cold soak to help extract the maximum flavour and to enhance the colour stability. The juice was inoculated with specialised yeasts to start fermentation, during which the fermenting must was hand plunged up to four times daily and pumped over the skins to help with extraction. The young wine was kept in contact with skins and tasted daily until the desired levels of extraction and balance were achieved; then gently pressed. Once settled it was racked to 26% new and 74% seasoned French oak barrels where it underwent malolactic fermentation. After ageing on light lees, the wine was blended, fined, balanced and carefully prepared for bottling.