The fruit was cool macerated for four days in order to extract maximum flavour and enhance colour stability. 21% of whole cluster fruit was used during fermentation, which added a stem component to the wine, imparting structure. Fermentation took place with selected yeasts and the must was hand plunged – up to four times daily at the peak of fermentation. The wine was pressed and racked off its gross lees to a combination of 41% new French oak and older seasoned 225 litre barriques, where it completed malolactic fermentation. Maturation lasted for seven months.