An average yield of 3 tonnes per acre is targeted through minimal water use. The grapes were carefully selected, destemmed and crushed. Fermentation commenced in stainless steel before being transferred to a mixture of 15% new French oak, 22% old French oak and 63% old American oak barrels to complete the process. After malolactic conversion had taken place, the wine was left to mature in oak barrels for 18 months. The wine was bottled without fining or filtration.