The grapes were harvested in the cool of the night and then crushed and chilled into fermenters where they were allowed to cold soak for 3 days prior to the addition of a selected yeast strain.
The grapes were then pressed and transferred to stainless steel for the completion of fermentation. Once primary ferment was complete, the wine was transferred into a combination of new American and old French oak barrels for 12 months.
The wine was racked on a 3 monthly basis prior to being lightly fined, filtered and bottled. This light use of oak has added creaminess and vanillin, giving the wine more depth, weight and complexity.