The ripening fruit parcels were closely monitored by the winemakers and harvested once fruit flavours reached the desired profile. The grapes were de-stemmed and crushed into static fermentation vessels and inoculated with a neutral wine yeast strain. Fermentation was undertaken for a period of between eight and fifteen days, with temperatures on the cooler end of the fermentation spectrum for selected batches to provide a degree of finesse, whilst other batches were managed with slightly warmer fermentation temperatures to ensure a gentle extraction of ripe tannins and a greater concentration of colour and flavour into the wine. Once the desired flavour and structure profile was achieved, the wines were drained and pressed into French oak and put through malolactic fermentation. The wines were matured in these barrels for up to 14 months. Only parcels with exceptional varietal flavour, structure and further potential for development were included in this premium blend.