The grapes were crushed, de-stalked and allowed 3 days cold soak. The fermentation took a total of 14 days at an average temperature of 24°C with regular four hourly pump overs. Malolactic fermentation commenced on the skins. This post maceration lasted 12 days. The wine was pressed, allowed to settle and finished malolactic fermentation in tank. The wine was then racked to barrel where it spent 12 months is 90% French oak and 10% American, of which 25% was new.