Picked in the early mornings to benefit from the cool night temperatures. The grapes were destemmed and crushed after which it underwent three days of cold maceration before yeast inoculation. During fermentation, a combination of punch downs and pump overs were applied for the extraction of colour and tannins. Pressing was done before the alcoholic fermentation was completed and the must was then taken directly to barrel. Fermentation was completed and malolactic fermentation allowed in the barrels. Wine was then racked, returned, and matured in barrel for a further 14 to 18 months.