A mix of traditional open vats and modern sweep arm fermenters are employed for the vinification to achieve a number of components styles. The individual blocks are seaparately handled throughout twenty months of elevage until final assemblage. Focus is given to optimal extraction of colour and flavour while managing the supporting tannin structure. Ferments are controlled at 20C to 28C over the course of a fortnight, with some pre and post macerations to enhance complexity while adding structure and richness. Parcels are matured in French and American oak hogsheads, each is individually assessed, the most outstanding are selected for the final inclusion. Alcohol 14.7%