Handpicked in late February, the fruit was destemmed to small open fermenters and inoculated with a selected yeast isolate. The must was treated by pumping over twice daily during fermentation to keep the skins and juice in constant contact. Based on taste, the ferment was pressed to tank once the perfect balance of colour, flavour and tannin extract was achieved. After the completion of primary fermentation, the wine was inoculated for Malolactic Fermentation (MLF), then transferred into seasoned French oak barriques for six months maturation on lees prior to blending and bottling.