The fruit was hand-picked and fermented in a small oak vat and puncheon barrels. Through ferment the barrels were plunged by hand with the fruit pressed in a traditional hand operated basket press the wine then transferred back to the barrels it was fermented in and the balance of the volume going to second use French oak to complete fermentation. On completion of fermentation the wine was racked from the barrels to tank, adjusted as necessary and then pumped back to the washed barrels for maturation. After 20 months individual barrels were assessed and the blend assembled and bottled.