Lots were harvested separately according to ripeness and balance of acidity. Grapes underwent near-total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must — contributing to the explosive fruit character of the wine. The grape juice, skins and seeds (called “must”) along with some added yeasts were fermented in temperature controlled stainless steel tanks at the optimum temperature to extract rich flavors and provide excellent color. The wines were pressed off their skins at dryness and racked gently before being laid down on American oak for 7 months.