Small batches of grapes were crushed and transferred to stainless steel basket presses. Fermentation was long and moderately cool to retain fresh fruit characters. About 4% underwent wild fermentation for extra complexity. 14% of the Viognier was fermented in seasoned French oak to add mouth feel and support the subtle Viognier tannins. Both components received similar treatment, but were not blended until the final stages of the winemaking process.