Cabernet Franc and Merlot were harvested in batches by plots and fermented separately. After flexible de-stemmed and strict hand selection without crushing, the berries were then gently fed through a peristaltic pump and into the fermentation tanks. The must was then cold soaked to extract colour and flavour compounds from the skins. During fermentation, the juice was pumped over the skins and warmed during the later period of fermentation to extract more colour and tannin. Post fermentation the wine completed malolactic fermentation in a mix of French oak barrels and will remain on lees to give the wine additional weight and texture before blending.