Grapes were handpicked into ½ ton bins and delivered to the winery, then gently destemmed and delivered into the top of the fermenter. After a short cold soak, grapes were inoculated with yeast. After completion of fermentation, grape must was pressed off skins into another tank. After settling, wine was then racked off heavy solids into a mixture of new and neutral French and American oak where it aged for 18 months.