Following crushing, the juice was left in contact with its skins for 12 hours to maximise fruit flavour extraction. All pressings juice was retained and has been utilised in this blend. A steady fermentation took place mostly in new French oak barrels (69%) with the remainder in stainless steel tanks. The oak portion remained in oak for nine months before back blending with the tank. The wine has been protein and cold stabilised to normal standards. Minimal sulphur dioxide has been used.