Harvested on the 12th of April, Cabernet Sauvignon (80%) and Petit Verdot (20%) were fermented in a 9T closed static fermenter for 13 days before undergoing extended skin contact for a further 33 days. Malolactic fermentation was conducted in stainless steel before being barrelled down to 70% new French oak Barriques and Hogsheads for 17 months maturation before being put to rest in bottle ahead of release.