A variety of crushing and fermentation techniques were employed for individual parcels of fruit. Approximately 50% of the fruit was fully de-stemmed and crushed into static fermenters, where it was fermented at 25ºC to 30ºC for 6-10 days. Other parcels of fruit were fully de-stemmed but only partly crushed to add a confectionery (whole berry ferment) character to the final blend. These ferments were pumped over twice daily to extract colour and flavour from the grape skins. Selected parcels of handpicked fruit were subject to carbonic maceration in small open fermenters. The use of these different winemaking techniques has helped build complexity and add character to the finished blend. Some components were then matured in old French oak hogsheads before being blended and bottled.