Each parcel of fruit was handpicked and whole bunch pressed to stainless steel tank where it was cooled and settled overnight. The juice was then racked to a combination of French oak barriques and concrete, taking the light fluffy lees and fermented using indigenous yeast. Occasional light bâtonnage and varied levels of natural malolactic fermentation took place amongst individual barrels to capture balance within the wine. After 10 months in barrel, this blend was transferred to tank, lightly filtered, then bottled.