The fruit was hand-picked, sorted, and de-stemmed without crushing to maintain whole berries during fermentation. The Estate portion was 100% whole cluster fermented, making up 12.5% of the final bend. Gentle pump-overs were performed at the beginning and end of fermentation with punch-downs being implemented during peak fermentation to break up the cap. Oxygen was introduced during peak fermentation to promote yeast health and limit off flavors. Malo-lactic conversion finished naturally in barrel with sur-lie aging for 10 months in 25% new French oak.