The grapes were destemmed and chilled to 8å¡C followed by a direct pneumatic pressing. A static sedimentation took place at 8 to 10å¡C for 24 to 48 hours. 30% of the blend then underwent a cold maceration for 18 hours to enhance the fruit flavours. The must was fermented in stainless steel tanks with selected yeasts at controlled temperatures of between 14 to 18å¡C for 25 days. Partial malolactic fermentation took place followed by six weeks maturation in steel tanks, with continuous stirring of the fine lees, imparting a creamy texture to the final wine. Blended with Viognier following fermentation, the wine was stored in temperature controlled stainless steel tanks, prior to bottling.