On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed bydestemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 3 day cold soak (at 8oC/ 46oF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during two weeks with temperatures peaking at 32oC/90oF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of three weeks skin contact). The newly fermented wine was then drained and the pomace pressed using a traditional basket press. Aging occurred in second (50%) and third use (50%), high toast French oak barrels for 11 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2017. The wine was left in a stainless steel tank, where it was aged for an additional 9 months and clarified using natural egg whites.