The grapes are harvested by hand for greater quality control. The bunches were immediately de-stemmed but not crushed. Fermentation took place in stainless steel tanks for a period of seven days at temperatures of 82 – 90°F. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were gently pressed in a bladder press, after which malolactic fermentation was completed in tank. 40% of the wine was aged in a mixture of French and American oak for a period of nine months, with the balance aged in tank. Each parcel was vini ed and aged separately and then combined at blending.