Temperature controlled fermentation using a mixture of natural and inoculated yeasts combined with hand plunging to optimize the fruit and tannin balance. Following extended post-ferment maceration on skins the wine was drained and pressed to barrel. Rigorous barrel selection and blending is followed by minimal fining and filtration prior to bottling. 85% French oak aged for 8 months with a mixture of selected cooperages of which 15% of the barrels are new.