A careful selection was made in the vineyard, and after de-stemming, the grapes were fermented in a combination of stainless steel tanks and traditional open-top fermenters. We used a combination of punch downs and pump overs at different stages in fermentation. We tried to extract as much flavour and tannin as possible at the beginning of fermentation. Toward the end of the process, we drastically reduced the extraction. Usually, we limited it to only one pump per day to avoid over-extracting the wine and ensure we achieved the best balance. After primary fermentation, the grapes were gently pressed and transferred to French oak barrels, 75% new, 25% 2nd and 3rd fill, for 20 months before final blending.