The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was cold macerated for five days to help extract maximum flavour and to enhance colour stability. 9% of whole cluster fruit was added to the fermentation to add a stems component to the mix. Specially selected cultured yeasts were used to carry out fermentation, during which the fermenting must was hand-plunged up to six times daily. Once dry, each batch was pressed to tank and then racked off gross lees to 40% new French oak and older, seasoned barriques. During its time in oak, the wine underwent malolactic fermentation and was aged for 10 months, before being carefully prepared for bottling.