in the cellar : Grapes were destemmed then fermented in open-top fermenters using French yeasts. Cap punching took place every 4-6 hours for better colour extraction and greater concentration of flavours. On completion of fermentation, the wine was matured using 1st and 2nd fill small, mainly French oak barrels for 11 months. Thereafter it was fined and blended with a small portion of tank-matured Cabernet and then bottled without filtration.