The fruit was picked over several small picks, some by hand and some by our selective harvester. Then de-stemmed, chilled into mostly open fermenters, retaining a high percentage of whole berry initially. Cold soak and then inoculated. The fermenters were pumped over with aeration or plunged by hand; temperature allowed to rise with peak around 25-26 degrees. The wine was then pressed to French barrels (20% new) and a 3000L Foudre. The wine was blended and bottled after 12 months maturation.