Harvest was carried out at night. Once destemmed the fruit was pumped over 2 or 3 times daily depending on colour, tannin and flavour extraction. The must was pressed after 6-8 days, malolactic fermentation was carried out in tank prior to French oak maturation for 10 to 12 months depending on the parcel. Post blending minimal fining and filtration were used. Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.