Both varieties were crushed and fermented separately and left on skins a short time to ensure full flavoured and soft textured wines. The ferments were pumped over three times a day and completed primary fermentation in French and American oak and then aged for between 15 and 18 months in old puncheons. After blending, the wine was on tirage for 18 months before being disgorged and liqueured with 1996 Vintage Port, which has contributed to the wine's incredible complexity.