The grapes were handpicked at phenolic ripeness and stored at 10°C to ensure the finest flavour and freshness. Upon crushing, a temperature of 10°C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved colour and tannin stability. Upon fermentation, flavour and colour is allowed to develop for a period of 4 weeks before the wine is transferred to 60% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavours and extract tannin from the oak, resulting in a fuller mid pallet. By using 60% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.