After being picked at phenolic ripeness, the grapes were lightly crushed and a bleeding (saignée) of some 35% was taken from the pulp. This increased the skin / pulp ratio to enable better extracts and ultimately more structure and concentration. Natural/Wild yeasts were used for fermentation and regular punch downs were done to ensure good colour and tannin extract. The skins were pressed after 20 days. The various components were blended and racked to 300 L French Oak barrels to undergo Malolactic Fermentation. The wine spent another 24 months in barrels, racked out of the oak and given a light egg white fining prior to bottling.