The hand picked fruit underwent destemming and berry sorting followed by light crushing. Individual vineyard batches were fermented on skins for up to 30 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. The individual parcels were racked to oak following pressing for malolactic fermentation. Regular rackings over an 18-month period ensured the individual wines are at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 50% were new with the balance being one year old. The final blend bottled in October 2014.were racked to oak following pressing for malolactic fermentation. Regular rackings over an 18 month period ensured the individual wines are at their best prior to blending. The wines were matured in selected Bordeaux coopered barriques of which 50% were new with the balance being one year old. The final blend was completed in October 2013 and bottled in November 2013.