Extensive work was done int he vineyard to make this wine. all the vines were shoot thinned and fruit thinned to one cluster per shoot. The vines also leaf thinned and the grapes were handpicked. The grapes for this wine were Estate grown.
At the winery, the grapes were whole cluster pressed and juice was cold soaked for three days before being racked off solids. The juice was then racked to barrel for fermentation. A combination of French Oak, and Acacia were used. The fermentation was carried out at 14-16°C and took 14 days to complete. the wine was barrel fermented and aged on lees for 3 months. Malo-lactic fermentation was not performed.