The grapes are hand-picked and de-stemmed before being carefully sorted to remove any unwanted berries. The red wine grapes are then gently fed into the fermentation tanks for a cold soak prior to fermentation, allowing the extraction of soft tannins and colour. During fermentation, the juice is pumped over the skins and warmed during the later period of fermentation to extract more colour and tannin. Post fermentation the wine is drained from the tank and put into a mix of French oak barriques for approximately 11 months. While in oak the wine will complete Malolactic fermentation and will remain on lees to give the wine additional weight and texture before blending.