The hand-picked and hand-sorted grapes were destemmed, crushed s and inoculated with a selected yeast culture. The different vineyard blocks were vinified separately during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was then drained off and the skins pressed gently into first, second and third-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked. The wine matured for a period of 18 months in French barrels. The barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration and blending. This results in a wine which greater than the sum of the individual parts.