in the cellar : After de-stalking and crushing the bunches, the grapes were pumped into stainless steel fermentation tanks and inoculated with a cultured yeast. Fermentation temperature was controlled at 28-30°C. After the grapes had fermented dry, they were pressed and the wine then underwent malo-lactic fermentation. After malo-lactic fermentation was complete, the wine was then matured in new and second fill French oak barriques for 12 months. The wine was then blended in proportions of Cabernet Sauvignon (85.1%) and Merlot (14.9%).