The fruit was carefully de-stemmed and whole berries were transferred to open-top fermentation tanks, the berries were then cold soaked for seven days prior to fermentation, a process which aids in color development and adds complexity. Gentle extraction was ensured by performing punchdowns to mix the must, and allowing only moderate temperatures during fermentation. The wine was fermented to dryness in tank, and then pressed and sent to barrel where malolactic fermentation was encouraged. Wine was barrel aged in ~20% new French Oak barrels, with the balance aging in neutral French Oak barrels. To enhance palate weight and mouthfeel the wine was left in contact with light lees and gently stirred (battonage) during 12 months of cellaring. Any wine movements throughout the life of the wine were done without the presence of oxygen.  The low use of new oak coupled with the gentle handling at every stage allows for true vineyard and varietal expression.