In order to maximize quality, all grapes went direct to press as whole clusters. After pressing and settling, the juice was racked into French oak barrels for fermentation. Once dry and finished with malo-lactic fermentation, the lots were aged in barrel for 10 months on the lees, with occasional stirring to increase richness and body. This wine was aged in French oak barrels, 20% of which were new, and 40% one-year-old, to offer some subtle oak influence. The wine was then bottled on August 16th, 2017.