Individual parcels were cold soaked and fermented separately in open top fermenters. The wine was plunged three times per day and left on skins to help build tannins. Malolactic fermentation was completed in a mixture of new and seasoned French oak barrels along with some unoaked parcels retained - with the objective of adding complexity and layers to the wine. The parcels were then matured for a further 5 months before final blending.