in the cellar : After de-stalking and crushing, the grapes were pumped into stainless steel tanks and innoculated. The grapes were fermented on the skins for 5 days at a temperature controlled 30°C. After fermentation, the grapes had extended maceration for 3 weeks. The wine was then pressed and matured in 225L French oak barrels for 18 months. The final blend was 51% Cabernet Sauvignon, 26% Merlot, and 23% Shiraz.