Bunches of estate grown grapes are destemmed and crushed, chilled and treated to three days of cold soak. Regular pumpovers are applied to ferments throughout the course of vinification, gently extracting colour, flavour and tannin while building body in the wine. A portion is transferred to oak and fermented to dryness, another is set aside and settled for several days of rest, a third remains on skins for an extended maceration. After pressing, all parcels are run to a mix of seasoned and new French oak barriques for completion of malolactic and maturation. After fourteen months, the best barrels are assembled into the finished wine and sent for a further six months of age before bottling.