The grapes were gently whole-cluster pressed and transferred to tank following harvest. After a day of cold-settling, the juice was inoculated and racked to 30% new French and American oak barrels. It then underwent regular stirring of the lees for added texture and complexity. All lots were kept separate throughout vinification and aging to ensure character, distinctiveness and quality. After 18 months in barrel under cool cellar conditions, the wine was bottled.