The grapes were harvested at 25 degrees balling, destalked and gently crushed into stainless steel tanks. Pump-overs were done up to three times a day. After fermentation the wine was racked into barrels for malolactic fermentation and matured for 16 months in French oak barrels of which 15% was new oak. A portion of the wine was hand-sorted, fermented in an open top wooden vat and basket pressed. This handcrafted portion of Merlot adds depth and complexity to the final blend.