The single vineyard was hand-harvested over a period of four days. Harvest began in the early morning and stopped before the temperatures reached 28 °C. In the cellar the bunches were destemmed, gently crushed, and hand-sorted on a vibrating sorting table. A seven-day cold-soak was done to extract colour before fermentation, commenced. An isolated yeast culture from Bordeaux was added and a warm short fermentation was done with daily pump-overs and two rack-and-returns. Following fermentation, the wine was left on the skins for a week for the tannins to polymerise. A light pressing was done after which the wine underwent malolactic fermentation in stainless tanks. The wine was gravity-fed to 225-litre tight grain, medium and light toast French oak barrels for ageing. The wine was racked twice during this period. The wine was bottled with a light filtration and kept in bottle for 12 months before release.