The grapes from each vineyard underwent a cold maceration for five days, to assist colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily, during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off the gross lees to either stainless steel tanks or a combination of new and older, seasoned French oak. The wine underwent 100% malolactic fermentation. Following maturation, it was blended, fined, lightly filtered and gently prepared for bottling.