The grapes were hand-picked early morning and whole bunch pressed. Only the free run juice was used. 60% of the Viognier was fermented in stainless steel tanks and 40% was fermented in French oak barrels (30% new). After fermentation, the wine was left to mature sur lie, with regular stirring (battonage). The wine was racked off the lees and the components blended prior to filtration and bottling.