The select parcels from the vineyard are de-stemmed before a brief period of skin contact. Following a light press and cold settling the juice is run to seasoned French oak barriques for fermentation. The wine is aged on its lees with occasional stirring and partial malolactic fermentation over 8 months. A blind tasting barrel-by-barrel early in the New Year decides the select parcel cut and these wines are left in barrel for an extended period to enhance harmony. The wine was transferred out of barrel and left on light lees for a further three months. The wine was bottled in June 2014.