On the completion of picking the fruit was transferred to the winery to be crushed and de-stemmed to stainless steel fermentation vessels. During fermentation, the parcels were allowed to warm to peaks of around 28°C then cooled back to 18-22°C, for maximum varietal flavour and colour extraction. Regular pump-overs and rack and return techniques were carefully managed to ensure fresh fruit flavours were retained throughout the winemaking process without too much extraction. Selected parcels were matured in French and American oak. Final selection criteria prior to blending included freshness and generosity of ripe berry flavours combined with soft, integrated tannins. The wine was blended and clarified, with the aim of making a wine of youthful fruit characters, softness and fine, balanced tannins.